Darcy's Veggie Chili



4 servings (serving size: 1 1/2 cups chili and 2 tablespoons cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 246
Caloriesfromfat 25 %
Fat 6.9 g
Satfat 2.2 g
Monofat 2.9 g
Polyfat 1.2 g
Protein 13.2 g
Carbohydrate 37 g
Fiber 7.3 g
Cholesterol 10 mg
Iron 5.9 mg
Sodium 437 mg
Calcium 239 mg


2 teaspoons olive oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, chopped
5 teaspoons chili powder
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 jalapeño pepper, seeded and diced
1 1/2 cups water
1 cup diced red bell pepper (about 1 medium)
1 cup diced green bell pepper (about 1 medium)
3 tablespoons tomato paste
1 (16-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese


Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.

Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.

May 2000
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