Recipes
20-Minute Chili (Turkey or Vegetarian)
Prep time:10 min
Total time:20 min
Serves 4
Ingredients
1 can (540mL) Longo’s Red Kidney Beans or Six Bean Medley, drained and rinsed
1 can (540mL) Longo’s Petite Cut Tomatoes with Garlic and Oil
1 cup Longo’s Essentials Low Sodium Vegetable Broth
1/2 cup Longo’s Frozen Corn
2 tsp Longo’s Chili Powder (or to taste)
1 tsp each Longo’s Ground Cumin and Onion Powder
1/4 tsp each salt and pepper
1 cup loosely packed Longo’s
Yellow Corn Tortilla Chips (about 12), plus extra for serving
Optional garnishes
Longo’s Sour Cream
Grated cheddar cheese
Green onions
Cilantro
Directions
- •Combine beans, tomatoes, vegetable broth, corn, chili powder, cumin, onion powder, salt and pepper in large pot. Bring to a boil; reduce heat to medium.
- •Meanwhile, crush tortilla chips using a mini chopper (or resealable bag and rolling pin). Stir into chili; simmer, stirring often, for about 10 minutes or until thickened.
- •Serve chili with extra tortilla chips on the side and garnishes as preferred.
A dash of advice
This simple chili is the perfect base to throw in all kinds of leftover chopped meat, poultry or even roasted vegetables that are taking up space in your fridge. Add a little extra broth as needed if the chili gets too thick.
Nutritional Information
Per serving: 190 calories
- Protein 10g
- Fibre 9g
- Fat 3g
- Sugar 8g
- Carbs 32g
- Sodium 590mg
