Chili makes a great Super Bowl menu item! It's easy on the cook to prepare and can be so versatile for guests with toppings like cheese, sour cream, scallions, chives and crunchy tortilla pieces. This tasty vegetarian chili recipe is great for a crowd.
To make the Corn + Bean Chili recipe you'll need:
2 tablespoons canola oil
3 tablespoons cumin
2 tablespoons chili powder
1 1/2 teaspoons cayenne pepper
1 tablespoon paprika
2 tablespoons minced garlic
1 1/2 teaspoons dried oregano
2 small yellow onions, chopped
2 green bell peppers, chopped
1 medium zucchini, chopped
2 cups of frozen sweet corn
2 28 ounce cans of diced tomatoes
4 cups cooked kidney beans
4 cups cooked black beans
2 quarts vegetable broth
2 teaspoons salt
2 teaspoons black pepper
1/4 cup potato starch
Heat oil in a large stock pot. Add all spices and cook over medium heat for 1-2 minutes until fragrant. Add onions, zucchini and bell pepper and continue to cook for 10 minutes, or until veggies are soft. Add beans, tomatoes, salt, pepper and broth and bring to a boil. Reduce to a simmer. Mix potato starch with a little bit of water to form a slurry and add it to the chili. Simmer for about 30 more minutes until thickened. Add corn and cook until heated, about 10 more minutes. Serve with shredded cheese, sour cream, chopped scallions and tortilla chips.