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Vegetarian Vegetable and Bean Chili

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By Betty Crocker Kitchens
Updated Mar 9, 2023
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When you've got a hungry family to feed, this veggie chili is a surefire solution—even when your fridge seems bare! Made easy with canned beans, frozen vegetables and simple pantry staples, this hearty, satisfying vegetarian bean chili is ready to serve in just 40 minutes—and you won't miss the meat one bit.

Vegetarian Vegetable and Bean Chili

  • Prep Time 40 min
  • Total 40 min
  • Servings 6
  • Ingredients 13
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 2 teaspoons finely chopped garlic
  • 2 cups frozen corn
  • 1 bag (1 lb) frozen broccoli, carrots and cauliflower
  • 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
  • 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)

Instructions

  • Step 
    1
    In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • Step 
    2
    Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.

Nutrition

220 Calories
4g Total Fat
8g Protein
39g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
220
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1020mg
43%
Potassium
1070mg
31%
Total Carbohydrate
39g
13%
Dietary Fiber
11g
45%
Sugars
11g
Protein
8g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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