This quick vegetarian chili relies on pantry ingredients like canned beans and canned tomato soup to create a fast and flavorful meal. Top with your favorite garnishes, such as jalapeños and avocado.

EatingWell Magazine, January/February 2022

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Credit: Johnny Autry

Recipe Summary

total:
25 mins
active:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add pepper-and-onion mix and cook, stirring occasionally, until softened, about 5 minutes. Add chili powder and cumin; cook, stirring, until fragrant, about 30 seconds. Stir in soup, water and beans. Bring to a simmer and cook, stirring occasionally, until the beans are heated through, about 10 minutes. Garnish with jalapeños, avocado and yogurt, if desired.

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Nutrition Facts

1 1/2 cups
206 calories; protein 8g; carbohydrates 31g; dietary fiber 9g; sugars 9g; added sugar 5g; fat 6g; sodium 462mg; potassium 668mg.
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