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Vegetarian Vegetable and Bean Chili

vegetarian vegetable and bean chili Entree
Vegetarian Vegetable and Bean Chili
  • Prep 40 min
  • Total 40 min
  • Servings 6

When it feels like your pantry is bare, but you’ve got a hungry family to feed, this recipe is a surefire solution. Made with canned beans, frozen vegetables and a couple of standard ingredients, it’ll make you feel like you’ve made something out of nothing. Something pretty hearty that is! With beans in the mix and over a pound of vegetables, you won’t miss the meat one bit, and you certainly won’t need a side either. So save this recipe now and it’ll be there to help you out of a future dinner jam. MORE+ LESS-

Updated January 16, 2020

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

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  • 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.

Expert Tips

  • While this recipe calls for red kidney beans and chickpeas, you could use whatever variety you have on hand, from black eyed peas to black or even pinto beans.
  • If you prefer your chili extra thick, stir in a cornstarch slurry at the end. All you need to make a slurry is an equal amount of cornstarch and liquid—anything from water to broth to tomato juice will work. Mix the cornstarch and water until blended then add to your chili. Another way to thicken is to simply cook longer on low heat. This will not only thicken the chili, it will also blend the flavors.
  • We’re firm believers in keeping a frozen pantry, in addition to your pantry of dried goods. While no dried-goods pantry is complete without a couple of cans of beans—they’re one of the quickest ways to save dinner—no frozen pantry is complete without a variety of frozen vegetables. Keeping frozen veggies on hand will help when you’re low on groceries, or in the winter when the only fresh vegetables available are expensive and sometimes a little worse from the wear of traveling.
  • When serving chili, cornbread is a classic side and we’ve got more than a couple of recipes for you to choose from. Find a new favorite among Betty’s cornbread recipes.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
940mg
39%
Potassium
1290mg
37%
Total Carbohydrate
61g
20%
Dietary Fiber
16g
64%
Sugars
12g
Protein
18g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
35%
35%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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