Vegetable Bean Chili
This healthy chili is meatless but packed with protein and flavor.
2 medium (1 cup) carrots, finely chopped
1 small (1/2 cup) onion, chopped
1 medium (3/4 cup) green or red bell pepper, chopped
2 teaspoons finely chopped fresh garlic
1 (14 1/2-ounce) can chili-style diced tomatoes
1 (15-ounce) can hot chili beans
1 (15.5-ounce) can kidney beans
1 (14 1/2-ounce) can vegetable broth
1 cup vegetable tomato juice
1 tablespoon chili powder
Sour cream, if desired
Melt butter in 4-quart saucepan until sizzling; add carrots, onion, green pepper and garlic. Cook over medium heat, stirring occasionally, 4-5 minutes or until vegetables are crisply tender. Add all remaining ingredients except cheese. Continue cooking 5-8 minutes or until mixture comes to a boil.
Reduce heat to low. Cook, stirring occasionally, 5-8 minutes or until heated through and flavors are blended.
Top each serving with sour cream, if desired.
Nutrition Facts (1 serving)
Dietary Fiber: 9g
Recipe #7996C©1995Land O'Lakes, Inc.