Meatless Monday: Crock Pot Corn Chili

Meatless Monday: Crock Pot Corn Chili

This vegetarian take on a southwest classic will always keep you full.

Published May 23, 2011

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

 

Enter Meatless Monday. This week's recipe is Crock Pot Corn Chili. "Both kidney and black beans are seasoned with cumin, chili powder, garlic, cinnamon and cocoa in this deceptively simple chili, " says the Meatless Monday website, which was given the recipe by Domestic Divas. They add, "Corn brings a slight crunch and fire-roasted tomatoes allow for a subtly smoky flavor in this one pot wonder."

 

Crock Pot Corn Chili

1 medium onion, chopped

4 garlic cloves, chopped

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons unsweetened cocoa powder

1/4 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon black pepper

1 28-ounce can fire-roasted diced tomatoes

1 15.5-ounce can black beans, rinsed

1 15.5-ounce can kidney beans, rinsed

1 1/2 cups frozen corn

cilantro, for garnish (optional)

scallions, for garnish (optional)

radishes, for garnish (optional)

 

Place the onion, garlic, chili powder, cumin, cocoa powder, cinnamon, salt and pepper together in a 4-6 quart crock pot.

 

Add the tomatoes with their liquid, black beans, kidney beans, frozen corn and 1 cup water to the crock pot.

 

Cook on low for 7-8 hours, or cook on high for 4-5 hours, or until the onions are tender and the chili has thickened.

 

Divide into 6 portions, garnish with cilantro, scallions and radishes.

 

Serves 6.

 

Nutrition info: 248 calories, 19 g total fat, .4 g saturated fat, 0 grams trans fat, 0 mg cholesterol, 639 mg sodium, 49 g total carbs, 13 g dietary fiber, 6 g sugar and 13 g protein.

 

(Styling and Photo:  Melissa Jean Miller/BET Digital)

Written by Kellee Terrell

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