Zippy Vegetable Chili
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.
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 shredded reduced-fat cheddar cheese
Reviews
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.
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!