skip to main content
Vegetarian Chili

Vegetarian Chili

They'll never miss the meat! This veggie chili is so rich and thick and flavorful that you'll spend every bite pondering what's in it, and not a minute thinking about what's not. With black beans, white beans, hominy, tomatoes, chilies, corn and All-Bran® cereal for extra fiber, it packs a very powerful nutrition-and-flavor double punch.

Prep Time: 10 minutes

Total Time: 4 hour 10 minutes

Servings: 6

Ingredients:

  • 2 cans (14 1/2 oz. each) no-salt-added diced tomatoes
  • 1 can (15.5 oz.) cannellini beans or Great Northern beans, rinsed and drained*
  • 1 can (15 oz.) black beans, rinsed and drained*
  • 1 can (15 oz.) tomato sauce
  • 1 package (10 oz) frozen whole kernel corn
  • OR
  • 1 can (15 oz.) golden hominy, drained
  • 2 cans (5.5 oz. each) vegetable juice
  • 1 cup chopped onion
  • 1 cup Kellogg's® All-Bran® Complete® Wheat Flakes cereal Buy Now
  • 1 can (4 oz.) diced chili peppers, drained
  • 4 teaspoons chili powder
  • 2 teaspoons dried oregano leaves
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon sugar
  • Fat-free sour cream
  • Chopped tomato

Directions:

1. In 4- to 6-quart crockery cooker combine all ingredients except sour cream and chopped tomato. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

2. Ladle into bowls. Top with sour cream and tomato. Serve with crackers.

Yield: 10 cups

*NOTE: Lower sodium by substituting dried beans for the canned beans. In large saucepan combine 3/4 cup dry Great Northern beans and 3/4 cup dry black beans. Add 5 1/2 cups water. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain. Rinse. Return beans to saucepan. Add 5 1/2 cups fresh water. Bring to boiling. Reduce heat. Simmer, covered, for 1 hour or until beans are tender. Drain. Use as directed in above recipe.

Nutrition Label