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Zippy Vegetable Chili Recipe

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Zippy Vegetable Chili Recipe

Prep/Total Time: 30 min.

Yield: 7 Servings

5 25 30

Ingredients

1-1/2 cups chopped onions
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 can (14-1/2 ounces) vegetable broth
2 cans (10 ounces each) diced tomatoes and green chilies
1/2 cup salsa
1 tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1 can (15 ounces) pinto beans, rinsed and drained
1 cup fresh or frozen corn
1 cup (4 ounces) 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. Yield: 7 servings.

Nutritional Facts 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 lean meat.

Originally published as Zippy Vegetable Chili in Light & Tasty February/March 2001, p56

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Zippy Vegetable Chili

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Reviewed on Apr. 06, 2013 by karenslw

My family was looking for a meatless chili and love this recipe. I sauted minced garlic with the peppers instead of using the garlic powder, just because that is what we had. This is a quick meal that everyone enjoys.

Reviewed on Aug. 14, 2012 by mickdee

Just loved this! So easy! A wonderful dish to have available for a quick, healthy lunch. I used fresh salsa, 1 can Rotel and 1 can diced tomatoes and was very happy with the spiciness. I usually have all these ingredients on hand and will definitely be making this again! Thanks, Patricia!