Vegetarian Black Bean and Corn Chili
By: Leah Rodrigues
Published: March 2, 2015

I do not know about you, but this cold weather has me craving a big bowl of vegetarian black bean and corn chili.  This hearty meatless meal is packed with flavor and nutrition.  Sweet corn and black beans are simmered in a tomato sauce spiced with garlic, cumin, oregano and chili powder.  You can serve this meal with your favorite cornbread or crunchy tortilla chips - either way is going to be delicious.
Vegetarian Black Bean and Corn Chili
Slightly adapted from Mary's Gone Crackers
	Ingredients:
	1 medium red onion, chopped
	1/4 cup vegetable broth or apple juice
	3 cloves garlic, chopped
	1 cup zucchini, chopped
	1 cup green bell pepper, chopped
	2 cups corn (frozen or fresh off the cob)
	2 (15 oz) cans whole tomatoes (30 oz. total)
	1/2 cup natural brand chunky style salsa
	2 (15 oz) cans black beans (30 oz. total)
	2 Tbsp. chili powder
	1 tsp. cumin
	1 tsp. oregano
	1 bag Mary’s Gone Crackers Chipotle Tomato Pretzels
	Optional:
	1 cup cubed tofu
	sour cream
	cheddar cheese
	tortilla chips
	Directions:
	Step 1: Rinse beans in colander to remove excess salt.
	Step 2: In a large saucepan or skillet, sauté the first 5 ingredients over medium-high heat for 2 minutes or until vegetables are softened.
	Step 3: Add the next 7 ingredients to the pan and bring to a boil. Reduce heat to simmer and continue to cook for 20 minutes (cover and stir occasionally).
	Step 4: Include any of the optional ingredients and allow to cook until meat is completely cooked.
	Step 5: Serve with Mary’s Gone Crackers Chipotle Tomato Pretzels.