Quick and Easy Veggie Chili

Quick and Easy Veggie Chili

Serves 4

Make this simple, tasty recipe for dinner or for lunches throughout the week. Substitute black beans or pinto beans, if you like. Note that this recipe makes a small batch, so double it if you want leftovers.

  • 1/2 medium yellow onion, chopped
  • 1/2 large green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth, divided
  • 2 teaspoons no-salt-added chili powder
  • 2 (15-ounce) cans no-salt added kidney beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • Sliced fresh jalapeño peppers (optional)
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Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.

Nutritional Info: 
Per Serving:230 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 43g carbohydrate (15g dietary fiber, 7g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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