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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:7 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 7 servings


  • 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

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.


  1. 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.
Originally published as Zippy Vegetable Chili in Light & Tasty February/March 2001, p56

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Reviewed Apr. 6, 2013

"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 Aug. 14, 2012

"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!"

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