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.
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- 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
- 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 Aug. 14, 2012