Quick Vegetarian Chili

Vegan Soup & Stew

By consciously choosing no-salt-added and salt-free ingredients, we’ve kept the sodium low in this hearty, meatless chili recipe.”

Ingredients

  • Nonstick cooking spray
  • 1 teaspoon canola oil
  • 1 cup chopped onion
  • 1 cup green sweet pepper
  • 2 cloves garlic, minced, or 1 teaspoon bottled minced garlic
  • 1 (14.5 ounce) can no-salt-added diced tomatoes or stewed tomatoes
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup water
  • 4½ teaspoons chili powder
  • 1 teaspoon garlic-herb salt-free seasoning blend
  • 1 teaspoon ground cumin
  • ⅛ teaspoon salt
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup frozen mixed vegetables
  • ¼ cup light dairy sour cream (optional)
  • Coarsely snipped fresh cilantro (optional)
  • ⅛ teaspoon chili powder (optional)

Directions

  • 1Lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add oil; swirl to coat bottom of pan. Add onion, sweet pepper, and garlic to hot pan; cook for 8 to 10 minutes or until pepper is tender, stirring often. If necessary, reduce heat to prevent burning.
  • 2Add undrained diced tomatoes, tomato sauce, the water, the chili powder, the seasoning blend, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in beans and mixed vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until vegetables are tender. If desired, top individual servings with sour cream and/or cilantro and sprinkle with the chili powder.