Hearty Vegetarian Chili

Adapted from Campbell Soup Company

  • 1 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 1 tbsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 2 1/4 c canned tomato juice
  • 16 ozs canned dark red kidney beans, rinsed and drained
  • 15 ozs canned pinto beans, rinsed and drained
  • 15 ozs canned great northern beans, rinsed and drained
In large saucepan, cook onions and bell peppers until tender. Stir in chili powder, salt, cumin, and garlic powder. Mix well and heat through. Add tomato juice. Heat to a boil. Reduce heat to low. Cook five minutes. Add beans and heat through again.

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Posted: 1/19/2001
Soups & Stews
Rated by 4 users (5.00)
WW Points* : 2.39
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 157
Calories from Fat 11 (7%)
% Daily Value *
Total Fat 0.6g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 723mg 30%
Potassium 18mg 6%
Total Carbohydrate30g 10%
Dietary Fiber 10g 40%
Sugars 4g
Protein 9g 40%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.