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Meatless Chili

 Meatless Chili
"My husband is a big meat eater, so when he's out of town, I try to cut back on meat and make this hearty chili," relates Eve Visser of South Bend, Indiana. "It's very quick and easy."
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 can (16 ounces) hot chili beans, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes
  • 1 cup frozen corn, thawed
  • 1/2 cup chunky salsa
  • 1/2 cup coarsely chopped green pepper
  • 1/2 cup coarsely chopped sweet red pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 4 tablespoons fat-free sour cream
  • 4 tablespoons shredded reduced-fat cheddar cheese

Directions

  • In a large saucepan, combine the first nine ingredients. Bring to a
  • boil. Reduce heat; cover and simmer for 15 minutes or until
  • vegetables are crisp-tender. Top each serving with sour cream and
  • cheese. Yield: 4 servings.
Nutritional Facts: One serving (1-1/2 cups) equals 313 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 1,049 mg sodium, 61 g carbohydrate, 15 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 starch, 2 lean meat.