Home-Style Vegetable Chili

  • Prep 40 min
  • Total 40 min
  • Servings 6

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 medium carrots, chopped (1 cup)
  • 1 pasilla chile, seeded, chopped (3/4 cup), or 1 can (4 oz) chopped green chiles
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 2 cans (15 to 16 oz each) red kidney beans, drained, rinsed
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • Shredded Cheddar cheese, if desired

Steps

  • 1
    In 3-quart saucepan, heat oil over medium-high heat. Add onion, bell pepper, carrots and chili; cook 3 to 5 minutes, stirring occasionally until crisp-tender.
  • 2
    Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle individual servings with cheese if desired.

  • Chilies are not all the same--differing flavors add wonderful depth to recipes. Pasilla chilies, six to eight inches long, are medium-hot in flavor. When fresh, they are sometimes referred to as chilaca chilies. Canned green chiles can be substituted, but the flavor may be slightly milder.
  • Home-Style Turkey Vegetable Chili: Before cooking vegetables and chili in step 1, cook 1/2 pound ground turkey in the oil until light brown; drain if desired. Add vegetables and chili. Continued as directed.

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
520mg
22%
Potassium
1050mg
30%
Total Carbohydrate
43g
14%
Dietary Fiber
11g
46%
Sugars
7g
Protein
13g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
80%
80%
Calcium
10%
10%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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