Monday, September 30, 2013

Meatless Monday - Spicy Chili Bean Medley

A soup, or as a side dish with meat. You cannot beat this simple, easy to make dish as a hearty, re-heatable lunch item.

Makes about 5-6 bowls. Prep/cook time approx. 30 mins.

You will need:

1/2 large, sweet vidalia onion, chopped
1 cup of mixed chopped peppers (red, orange, yellow, green)
4 oz can of mild green chilis (or jalapenos if you like a lot of heat)
1 teaspoon minced garlic
1 can each, Great Northern Beans, Black and Cannellini - drained and rinsed
1 cup frozen corn
28 oz can Rotel tomatoes with chilis
24 oz jar Newmans Own Sockarooni Sauce
1/2 fresh grated lemon rind
1 tablespoon Chili
1 tsp Cumin
1/2 tsp Oregano

Heat oil in pan and saute on low the onion, mixed peppers, chilis and garlic about 6 mins.

Add the 28 oz can Rotel tomatoes, all the beans, corn and Newmans Own. 

Now fill the empty Newmans Own jar half way with water and add that to pan. It's ok, don't panic it will thicken up. Add all the seasonings.

Allow to simmer at least 20 mins on low heat.

Just before serving grate 1/2 lemon rind over the top and stir in. It really adds zest and depth.

Serve in bowls with spoonful of sour cream (if desired) and a side of corn tortilla chips to mop up all the flavorful sauce and beans.

Sit back and indulge. Go ahead have another helping - you deserve it!

"You're Going To Love The Way You Eat!"


  1. This looks so delicious with all the different kinds of beans. I'm going to try it. I made your Buffalo burgers and they were super good!

    1. Thank you Leslie, and don't forget I am always welcome to any suggestions that will improve the recipe or cater to vegans!

  2. Yum! That looks very tasty! Thanks for the idea--I think I'll fix chili for tomorrow's supper!


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