Cumin, pasilla chile and chili powder add heat to this meatless chili featuring kidney beans and veggies - made easily at home in just 40 minutes!
Home-Style Vegetable Chili
- Prep Time 40 min
- Total 40 min
- Servings 6
- Ingredients 12
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 cup)
- 1 medium green bell pepper, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 1 pasilla chile, seeded, chopped (3/4 cup), or 1 can (4 oz) chopped green chiles
- 1 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 2 cans (15 to 16 oz each) red kidney beans, drained, rinsed
- 2 cans (14.5 oz each) diced tomatoes, undrained
- Shredded Cheddar cheese, if desired
Instructions
-
Step1In 3-quart saucepan, heat oil over medium-high heat. Add onion, bell pepper, carrots and chili; cook 3 to 5 minutes, stirring occasionally until crisp-tender.
-
Step2Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle individual servings with cheese if desired.
Nutrition
280
Calories
6g
Total Fat
13g
Protein
43g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 50
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 520mg
- 22%
- Potassium
- 1050mg
- 30%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 11g
- 46%
- Sugars
- 7g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 80%
- 80%
- Calcium
- 10%
- 10%
- Iron
- 30%
- 30%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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