Spicy Vegetable Chili

Oxmoor House
8 (1-cup) servings.


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Vegetable cooking spray
2 teaspoons vegetable oil
1 cup thinly sliced carrot
1 cup chopped onion
1/2 cup chopped green pepper
3 cloves garlic, minced
2 cups peeled, cubed red potato
1 cup canned no-salt-added beef broth, undiluted
1 cup water
1 cup frozen whole kernel corn, thawed
1 cup commercial chunky salsa
1 (15-ounce) can no-salt-added tomato sauce
1 1/2 tablespoons chili powder
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 (15-ounce) can red kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
Nonfat sour cream alternative (optional)
Chopped green onions (optional)


Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot. Add carrot, 1 cup onion, green pepper, and garlic; saute until tender. Add potato and next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Cover and simmer an additional 30 minutes or until potato is tender. Add beans, and cook, uncovered, an additional 5 minutes.

Spoon chili into individual serving bowls; sprinkle each serving with 1 tablespoon cheese. If desired, top with sour cream and green onions.

Created date

August 2009

Nutritional Information

Calories 157
Caloriesfromfat 18 %
Fat 3.1 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 7.5 g
Carbohydrate 26.6 g
Fiber 0.0 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 149 mg
Calcium 0.0 mg