Vegetable Bean Chili

Vegetable Bean Chili
24
2 Reviews
This healthy chili is meatless but packed with protein and flavor.
20 min
Prep Time
35 min
Total Time
6 (1 1/2-cup) servings

Ingredients

Chili

2 tablespoons
Land O Lakes® Butter
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 (14.5-ounce) can
chili-style diced tomatoes
1 (15-ounce) can
hot chili beans
1 (15.5-ounce) can
kidney beans, rinsed, drained
1 (14.5-ounce) can
vegetable broth
1 cup
vegetable tomato juice
1 tablespoon
chili powder

Topping

Sour cream, if desired

Directions

  1. 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 sour cream. Continue cooking 5-8 minutes or until mixture comes to a boil.
  2. Reduce heat to low. Cook, stirring occasionally, 5-8 minutes or until heated through and flavors are blended.
  3. Top each serving with sour cream, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
210
Cholesterol
10mg
Carbohydrates
33g
Protein
9g
Fat
6g
Sodium
1060mg
Dietary Fiber
9g

Recipe Comments and Reviews

Rating

I also used crock pot for this recipe, and everything came out great. I like my chili thick, and this was a little watery; next time I would cut the vegetable broth and tomato juice in half.

Rating

This was fabulous. Appearance was beautiful, taste was great, and was very healthy. My husband has been eating vegetarian for several months and this is one of the best recipes from LOL I've made. I prepared all ingredients the night before and put in the crock pot overnight in the fridge. Turned it on in the morning and voila'. Very easy to make. Good food!

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