Loaded Veggie Chili
Inexpensive, easy, and tasty, this chili freezes beautifully, giving you "fast food" for weeks to come. However, this recipe makes a LARGE batch (~6 quarts) and must be cooked in an extra-large stockpot. Only have a regular stockpot? Just make a half-recipe. (It also cuts down on the sauteing and simmering time!)
Ingredients
- 2 large onions or 4 medium onions
- 4 bell peppers 2 yellow, 2 orange
- water as needed for sauteing
- 2 cloves garlic crushed, or 1 Tbsp prepared jarred garlic
- 5 c water
- 2 large (28-oz) cans fire-roasted tomatoes diced
- 1 small (6 oz) can tomato paste
- 4 15-oz cans of beans (~7c) rinsed and drained*
- 3 16-oz bags of frozen mixed vegetables NO lima beans
- 1 16-oz jar mild salsa Low sodium if available
- 4 Tbsp chili powder plus more to taste**
Instructions
- In a LARGE stockpot, sauté onions and peppers together for 20-30 min, until onions are translucent and peppers are soft. Add water as needed to prevent sticking. (If making a half-recipe, you'll only need to saute for 10-12 min)
- Add garlic and saute 2 more minutes.
- Add remaining ingredients and stir. Cover and bring to a boil, then reduce heat to medium-low.
- Simmer, covered with lid ajar, for 30-35 minutes, stirring occasionally. Uncover for the last 5-10 minutes if you like thicker chili.
Notes
*Pink, black, and kidney beans all work well.
**McCormick brand chili powder is my favorite.
Nutrition
Serving: 1.5cCalories: 220kcalCarbohydrates: 45gProtein: 11gFat: 1gSodium: 492mgFiber: 13gSugar: 11g
Tried this recipe?Let us know how it was!