Chili is a perfect dish for the final days of winter. This recipe is full of fresh vegetables, fiber-filled beans and tomatoes. You can make it as spicy as you like by adjusting the amount of jalepeño peppers used. Leftovers pack perfectly for lunch.

Ingredients:

Whole Foods Veggie chili recipe

Photo courtesy of wholefoodsmarket.com

  • 1/2 medium yellow onion, chopped
  • 1/2 large green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups low-sodium vegetable broth, divided
  • 2 teaspoons no-salt-added chili powder
  • 2 (15-ounce) cans no-salt added kidney beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 1/4 teaspoon ground black pepper
  • 1/4 cup chopped fresh cilantro (optional)
  • Sliced fresh jalapeño peppers (optional)

For directions and nutritional information, please click here.

 

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