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Chunky Vegetable Chili

Chunky Vegetable Chili

Chunky Vegetable Chili

This heart-healthy chili substitutes fiber-rich beans and beta-carotene-rich vegetables for high fat meat.


Makes 8 servings


2 tablespoons vegetable oil
1 medium onion, chopped
2 stalks celery, diced
1 carrot, diced
3 cloves garlic, minced
2 cans (about 15 ounces each) Great Northern beans, rinsed and drained
1-1/2 cups water
1 cup frozen corn
1 can (6 ounces) tomato paste
1 can (4 ounces) diced mild green chiles, undrained
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon salt


  1. Heat oil in large skillet over medium-high heat until hot. Add onion, celery, carrot and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
  2. Stir beans, water, corn, tomato paste, chiles, chili powder, oregano and salt into skillet. Reduce heat to medium-low. Simmer 20 minutes, stirring occasionally. Garnish with cilantro, if desired.

Nutritional Information

Sodium 753 mg
Protein 10 g
Fiber 3 g
Carbohydrate 36 g
Saturated Fat trace g
Total Fat 4 g
Calories from Fat 17 %
Calories 210

Dietary Exchange

Fat 1
Vegetable 2
Starch 1-1/2

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