Veggie & Bean Chili

6 Servings
Prep: 8 min.
Total: 45 min.
  • 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. 
Better-for-You 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.

Nutrition based on a 1-1/3-cup serving:

Calories 190, Calories from Fat 31.0, Total Fat 3.5g, Saturated Fat 0.4g, Trans Fat 0.0g, Cholesterol 0.0mg, Sodium 432mg, Total Carbohydrate 27g, Dietary Fiber 9.1g, Sugars 9.9g, Protein 11g

What you'll need

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