Vegetable Bean Chili
6 (1 1/2-cup)
20 min
35 min



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


Sour cream, if desired

How to make

  1. STEP 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. STEP 2

    Reduce heat to low. Cook, stirring occasionally, 5-8 minutes or until heated through and flavors are blended.

  3. STEP 3

    Top each serving with sour cream, if desired.


6Fat (mg)
10Cholesterol (mg)
1060Sodium (mg)
33Carbohydrates (g)
9Dietary Fiber
9Protein (g)


Explore reviews from
our online community

  February 02, 2011

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.

— says Klayter
  October 14, 2009

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!

— says Colette
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