Vegetable and Bean Chili

Enjoy dinner with this easy two-step vegetables and bean chili recipe made using Progresso® chick peas and Green Giant® Valley Fresh Steamers™ Niblets® frozen corn - ready in an hour!

  • prep time 60 min
  • total time 60 min
  • ingredients 13
  • servings 6

Ingredients

1
tablespoon olive or vegetable oil
1
large onion, coarsely chopped (1 cup)
2
teaspoons finely chopped garlic
1
bag (1 lb) frozen broccoli, cauliflower and carrots
1
can (15 to 16 oz) red beans, drained, rinsed
1
can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed
2
cans (14.5 oz each) diced tomatoes with green chiles, undrained
1
can (8 oz) tomato sauce
2
cups Green Giant™ Steamers™ Niblets® frozen corn
2
tablespoons chili powder
1
tablespoon ground cumin
3/4
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
  • 1 In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
  • 2 Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low; cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    360
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    950mg
    950%;
    Total Carbohydrate
    62g
    62%
    (Dietary Fiber
    15g
    15%
      Sugars
    14g
    14%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    45%;
    Calcium
    15%;
    Iron
    35%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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