Food > Recipe Directory > Courses/Meal Type > Soup > Hearty Vegetarian Noodle Chili
Hearty Vegetarian Noodle Chili Recipe
Hearty Vegetarian Noodle Chili
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 onion, peeled and chopped
- 1 tbsp (15 mL) chili powder
- 1/2 tsp (2 mL) ground cumin
- 1 tsp (5 mL) dry oregano leaves
- 1/2 tsp (2 mL) each salt and pepper
- 1 can (28 oz/791 mL) canned diced tomatoes
- 2 cloves garlic, minced
- 1 can black or kidney beans, (19 oz/591 mL) drained and rinsed
- 2 cups (500 mL) cooked orecchiette or other short pasta
- 1 cup (250 mL) frozen or fresh corn kernels
- 2 tbsp (30 mL) chopped fresh coriander or parsley
- 1 tsp (5 mL) finely grated lime peel
Preparation
Heat oil in a deep skillet set over medium heat. Add the onion, chili powder, cumin, oregano, salt and pepper and cook, stirring, for 3 minutes or until onion is softened.
Stir in tomatoes and garlic. Bring to a boil, stirring often to scrape up any cooked on bits. Simmer for 15 minutes. Stir in beans, pasta and corn. Cook for 5 minutes. Stir in coriander and lime peel. Taste and adjust seasoning, if necessary.
Makes 4 servings.
Tip: Serve topped with a dollop of sour cream and shredded cheddar.
Fast & Easy: 30 minutes or less (prep and cooking time).
Make-ahead: Can be made at least 8 hrs. ahead.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 462 |
| Fat (total) | 6 g |
| Carbohydrate | 86 g |
| Protein | 20 g |
| Fibre | 14 g |
| Sodium | 880 mg |
| Thiamin | Excellent source |
| Niacin | Excellent source |
| Folate | Excellent source |
| Iron | Excellent source |
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