Quick Vegetarian Chili

Oxmoor House
2 servings.


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Vegetable cooking spray
1/2 cup chopped onion
1 clove garlic, minced
1/3 cup frozen mixed vegetables
1 (15-ounce) can no-salt-added kidney beans, drained
1 (10-ounce) can diced tomatoes and green chiles
1 (8-ounce) can no-salt-added tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
Nonfat sour cream alternative (optional)


Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute until tender. Add mixed vegetables and next 7 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes.

To serve, ladle chili into individual bowls, and top each serving with sour cream, if desired.

Created date

August 2009

Nutritional Information

Calories 305
Caloriesfromfat 5 %
Fat 1.7 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 15.5 g
Carbohydrate 55.9 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 659 mg
Calcium 0.0 mg