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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.
  • 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 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.
Nutrition Facts
1 cup: 157 calories, 3g fat (1g saturated fat), 3mg cholesterol, 946mg sodium, 27g carbohydrate (0 sugars, 6g fiber), 10g protein.

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  • karenslw
    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.

  • mickdee
    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!