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    Veggie & Bean Chili

      better for you
    6 servings
    Prep: 8 minutes
    • 1 (28-ounce) can Clover Valley™ crushed tomatoes
    • 1 cup water
    • 1 tablespoon Clover Valley™ minced garlic
    • 1 tablespoon Clover Valley™ dried minced onion
    • 1-1/2 teaspoons Clover Valley™ chili powder
    • 1-1/2 teaspoons Clover Valley™ ground cumin
    • 1 (15.5-ounce) can Clover Valley™ dark red kidney beans, rinsed and drained
    • 1 (15.5-ounce) can Clover Valley™ chili beans, undrained
    • 2 cups Birdseye frozen green beans
    • 1 cup Clover Valley™ no-salt added canned corn  
    • 3 Morningstar Farms™ frozen black bean veggie burgers, chopped
    1. In a soup pot over medium heat, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes or until vegetables are tender and mixture has thickened slightly, stirring occasionally. 
    DG Test Kitchen Tip: If you’re looking at the ingredient list and wondering “where’s the beef?”,  we replaced it with a load of better-for-you-veggies and 3 kinds of fiber-packed beans. Top this with dollops of guacamole, which is brimming with heart-healthy monounsaturated fats, and grab a spoon ‘cause this chili is like no other.

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