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Knorr Veggie Chili

Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes

Ingredients
  

  • 3 tbsp olive oil
  • 1-1/2 cups frozen corn kernels
  • 1 medium onion, chopped (1 cup)
  • 1 medium red bell pepper or green bell pepper, chopped (1 1/4 cups)
  • 1 tbsp chili powder
  • 1 tsp chipotle chile powder
  • 2 tbsp tomato paste
  • 3 cups water
  • 1 package Knorr® Fiesta Sides™ - Spanish Rice
  • 15 oz can no salt added kidney beans, rinsed and drained
  • 14.5 oz can no salt added diced tomatoes
  • 1/4 cup reduced fat sour cream
  • 1 tbsp chopped fresh cilantro leaves
  • 2 tsp fresh lime juice

Instructions
 

  • HEAT olive oil in 4-qt. pot over medium-high heat and cook corn, onion and red pepper, stirring frequently, until vegetables are softened, adding chili powder and chipotle chili powder during the last minute. Stir in tomato paste and cook, stirring, until slightly darkened, about 1 minute.
  • ADD water, Knorr® Fiesta Sides™ - Spanish Rice, beans and tomatoes and bring to a boil over medium-high heat. Reduce heat and cook, covered, stirring occasionally, 7 minutes or until rice is tender.
  • COMBINE sour cream, cilantro and lime juice in small bowl and serve with chili.