Vegetarian chili | Heart and Stroke Foundation

Ingredients

• 2 cups (500 mL) fresh diced tomatoes (3 medium)
• 1 cup (250 ml) canned navy beans, drained and rinsed
• 1 can (5.5 oz/156 mL) tomato paste
• 1 cup (250 mL) frozen corn
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed
• 1 red pepper, diced
• 1 green pepper, diced
• 1 tsp (5 mL) onion powder
• 1 tsp (5 mL) garlic powder
• 2 tsp (10 mL) chili powder
• ¼ cup (60 mL) grated light cheddar cheese
• 1 green onion sliced