Easy & Delicious Vegetable Chili


  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 green pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 3 cups water, divided
  • 2 tablespoons Worcestershire sauce
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 can Rotel, Original
  • 1 cup corn, fresh or frozen
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 1 (6-ounce) can tomato paste
  • 1/2 cup (2 ounces) shredded sharp cheddar cheese, (optional)


  1. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic, green pepper, chili powder, and cumin; sauté 3 minutes or until onions are tender. Add 2 cups water and next 7 ingredients (through cannellini beans), stirring to combine.
  2. Combine remaining 1 cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 20 minutes or until thoroughly heated. Ladle soup into bowls. Top with a dollop of lime crema, a little cheese, and some sliced avocado too, if desired.

YIELD: 8 servings (serving size: 1 1/2 cups soup)

Nutritional Information

  • Calories: 276
  • Calories from fat: 11%
  • Fat: 3.5g
  • Protein: 12.7g
  • Carbohydrate: 40 g
  • Fiber: 14.7g
  • Cholesterol: 0 mg
  • Iron: 4.2mg
  • Sodium: 587mg
  • Calcium: 107mg

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