Healthy Vegetable Chili

  • Yield: 14 servings

'One really cold day I wanted chili but didn't have any ground beef or turkey. So I used what I had on hand and came up with this recipe. My husband and daughter loved it. When it is cold, we like something that warms us from the inside out.' Bake your favorite cornbread to sere with this hearty, yet low-fat, dish.


2tablespoons canola or olive oil
1medium onion, chopped
1medium celery stalk, sliced
1medium carrot, chopped
2-- garlic cloves, minced
2cups whole kernel corn
3-- (15-ounce) cans black beans, rinsed and drained
1-- (15-ounce) can kidney beans, rinsed and drained
2-- (14-ounce) cans diced tomatoes, undrained
1-- (10-ounce) can diced tomatoes with green chilies, undrained
1cup medium salsa
1/2cup ketchup
1-- (14-ounce) can reduced-sodium vegetable broth
1tablespoon Worcestershire sauce
1-- (1-ounce) package chili seasoning
1teaspoon chili powder
1teaspoon ground cumin
1/4teaspoon paprika


  1. Heat oil in a stockpot over medium heat. Add onion, celery, carrot and garlic; cook until onion is translucent, about 4 minutes, stirring frequently. Increase heat to high; add remaining ingredients.
  2. Bring to a boil, reduce heat, and simmer, uncovered, stirring frequently, until vegetables are tender and flavors are blended, about 40 minutes. Serves 14.

— Sue Brintle, Mt. Airy, N.C.