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Summer Vegetable Chili

Food Network Kitchen
  • 40 minutes
  • Serves 4

INGREDIENTS

2 cups

Corn, frozen

3 cloves

Garlic

2 14 ounce cans

Pinto beans, no-salt-added

1

Poblano chile pepper

2

Portobello mushrooms

1

Red onion, medium

1 14 ounce can

Tomatoes, no-salt-added

2 tbsp

Chili powder

2

Kosher salt and freshly ground pepper

3 tbsp

Vegetable oil

2 tsp

Cumin, ground

8

Corn tortillas

1

Cheddar cheese