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Vegetable Chili Bowl

Prep Time:

20 min

Cook Time:

25 mins

Serving Size:

3/4 cup





2 1/2 teaspoons canola oil

1/2 cup onion, peeled, diced

1/2 cup green bell pepper, diced

1/2 cup canned low sodium pinto beans, drained, rinsed

1/2 cup canned low sodium kidney beans, drained, rinsed

1 cup canned low sodium black beans, drained, rinsed

1 1/2 tablespoons chili powder

1 1/3 cups canned low sodium diced tomatoes

1 cup reduced sodium chicken broth

1 dash hot sauce

1/4 cup canned low sodium tomato paste

18 (3 oz.) baked tortilla chips

1/4 cup reduced fat shredded cheddar cheese

1/4 cup mozzarella cheese, low moisture, part skim

  1. Rinse all produce under running water.

  2. Heat canola oil in a large pot over medium-high heat. Add onions and green peppers. Cook for 2-3 minutes or until tender. Add beans and stir to coat. Add chili powder. Stir. Cook for 1 minute.

  3. Add tomatoes, chicken broth, and hot sauce. Bring to a boil. Simmer uncovered for 10 minutes. Add tomato paste and mix well. Cook uncovered for an additional 10 minutes. Bring to a rolling boil for at least 15 seconds. Reduce heat to low and simmer to keep warm.

  4. Combine cheddar and mozzarella cheeses. Place 3/4 cup chili in a bowl. Top with 3 chips and about 1 tbsp of cheese blend. Serve hot.

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