Southwest Vegetarian Chili


1/4 cup chopped onion

1 clove garlic, minced

1/2 to 1 teaspoon chili powder

1 can (10 oz.) diced tomatoes and mild green chilies

1/2 cup kidney beans, rinsed and drained

1/4 cup no-salt-added tomato sauce

1 tablespoon shredded reduced-fat cheddar cheese (optional)

1 tablespoon fat-free sour cream

1 tablespoon sliced green onions



  1. In medium saucepan coated with cooking spray cook and stir onion and garlic over medium heat about 3 minutes or until tender.
  2. Stir in chili powder. Cook and stir for 30 seconds. Add undrained tomatoes, beans and tomato sauce. Bring to boiling. Reduce heat. Simmer, uncovered, for 3 to 5 minutes or until desired consistency. Ladle into bowl. Top with cheese (if desired), sour cream and onions.
  3. Southwestern Turkey Chili: Prepare chili as above, except cook 2 ounces extra lean ground turkey along with the onion and garlic about 3 minutes or until turkey is no longer pink. Drain off any fat. Continue with recipe as directed in step 2 above, except decrease kidney beans to 1/4 cup.

Written by Allison Levy


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