 Fireball Vegetarian Chili
Makes 6 servings
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Ingredients
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1
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onion, chopped
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2
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cloves garlic, minced
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2
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cans (15 to 19 ounces each) red kidney beans, rinsed and drained
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1-1/2
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cups each coarsely chopped zucchini and carrots
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1
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can (15 ounces) crushed tomatoes in purée, undrained
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1
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can (7 ounces) whole kernel corn, drained
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1
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can (4-1/2 ounces) chopped green chilies, drained
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1/4
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cup Frank's® RedHot® Original Cayenne Pepper Sauce
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1
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tablespoon ground cumin
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Prep Time
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15 minutes
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Cook Time
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25 minutes
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1. Heat 1 tablespoon oil in large saucepot. Cook and stir onion and garlic 3 minutes or just until tender. Add remaining ingredients; stir until well blended.
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2. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until vegetables are tender and flavors are blended. Serve with hot cooked rice. Garnish with sour cream or shredded cheese, if desired.
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Tip
Serve chili over hot baked potatoes.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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