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Zippy Vegetable Chili

Total Time

Prep/Total Time: 30 min.

Makes

7 servings

Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth.

Ingredients

  • 1-1/2 cups chopped onions
  • 3/4 cup chopped sweet red pepper
  • 3/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) vegetable broth
  • 2 cans (10 ounces each) diced tomatoes and green chilies
  • 1/2 cup salsa
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 cup fresh or frozen corn
  • 1 cup shredded reduced-fat cheddar cheese

Directions

  1. In a large saucepan, bring onions, peppers and broth to a boil. Reduce heat; cover and simmer for 5 minutes. Add tomatoes, salsa and seasonings; return to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes. Add beans and corn; simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese.

Nutrition Facts

1 cup: 157 calories, 3g fat (1g saturated fat), 3mg cholesterol, 946mg sodium, 27g carbohydrate (0 sugars, 6g fiber), 10g protein.

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