Shortcut Vegetarian Chili

Prep time: 10 minutes 

Cook time: 25 minutes

Chili:

1 tablespoon olive or vegetable oil    

1 cup chopped onion

1/2 cup enchilada sauce

1/2 cup canned corn

1 teaspoon each: Cindy Lynn’s Chile Lime and Steak-It Rub*

1 (16-oz.) container refrigerated salsa

1 (15.5-oz.) can pinto beans, rinsed and drained

1 (4-oz.) can diced green chiles

Chile Yogurt Topper:

3/4 cup Chobani Plain Greek Yogurt

1 teaspoon Cindy Lynn’s Chile Lime Rub

Additional Toppers (optional):

Shredded Beemster Hatch Pepper Gouda Cheese, fresh cilantro leaves, thinly sliced green onions, crushed tortilla chips and diced avocado

Heat oil in a large saucepan over medium heat. Add onion and cook for 5 to 7 minutes or until lightly browned. Add remaining chili ingredients and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. To prepare yogurt topping, stir together yogurt and Chile Lime Rub in a small bowl. Spoon chili into bowls and top with a dollop of seasoned yogurt and any additional toppers

*I love that the Steak It rub adds a bit of meaty flavor to the vegetarian chili but you can double up on the Chili Lime Rub if you like. For a bit of a different taste try using the Cowboy Joe rub. It has just a hint of coffee flavor which is perfect in chili.