Vegetarian Vegetable and Bean Chili

  • Prep 40 min
  • Total 40 min
  • Servings 6

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 2 cups frozen corn
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)

Steps

  • 1
    In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • 2
    Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

  • This vegetarian chili recipe calls for red kidney beans and chickpeas, but you can use whatever beans you have on hand, including black eyed peas, black beans or even pinto beans.
  • If you like your chili extra thick, stir in a cornstarch slurry before removing it from the heat. Make the slurry with equal amounts cornstarch and a preferred liquid—like water, broth or tomato juice, for example. Mix the cornstarch and your chosen liquid until blended, then add it to your chili. A different way to thicken your vegetable chili is to let it cook longer on low heat. This will both thicken the chili and further blend the flavors.
  • If desired, serve your chili with a classic side of cornbread. Explore our Cornbread Muffin Mix Recipes to find a new favorite.
  • Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
220
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1020mg
43%
Potassium
1070mg
31%
Total Carbohydrate
39g
13%
Dietary Fiber
11g
45%
Sugars
11g
Protein
8g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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