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Zippy Vegetable Chili

By: Patricia Gibson

"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."

Rate/Review | Read Reviews (4)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 7 servings

Ingredients

1 1/2 cups chopped onions
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 (14.5 ounce) can vegetable broth
2 (10 ounce) cans diced tomatoes and green chiles
1/2 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 (15 ounce) can pinto beans, rinsed and drained
1 cup fresh or frozen corn
1 cup shredded reduced-fat Cheddar cheese

Directions

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.

Footnotes

Nutritional Analysis: One serving (1 cup) equals 157 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 946 mg sodium, 27 g carbohydrate, 6 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 very lean meat.