Home Cooks > Recipes > Santa Fe Vegetarian Chili
Yield: Yield: 6 servings
1 small onion, diced
1/2 pound fresh mushrooms, chopped
1 tablespoon ground cumin
2 tablespoons vegetable oil
1 can (14-1/2 oz.) diced tomatoes
1/3 cup Kikkoman Teriyaki Marinade & Sauce
2 teaspoons minced canned chipotle
1 can (15-1/4 oz.) kidney beans, rinsed and drained
1 can (15 oz.) canellini beans, rinsed and drained
1 cup frozen white corn kernels
1/2 cup coarsely chopped fresh cilantro
Hot cooked rice (optional)
- Saute onion, mushrooms and cumin in hot oil in large saucepan over high heat 3 minutes, or until onion is translucent.
- Stir in tomatoes, teriyaki sauce, chipotle and 1-1/4 cups water. Bring to boil. Reduce heat; cover and simmer 25 minutes.
- Add beans and corn; simmer, covered, 5 minutes longer. Stir in cilantro.
- Serve over rice, if desired.