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Veggie Chili

Active Time: 20 minutes • Total Time: 40 minutes • Serves: 6


1 tablespoon Schnucks canola oil
1 container (20 ounces) refrigerated fresh precut garden soup mix or soup starter vegetables or 2 cups chopped onion (1 large onion), 1 cup shredded carrots and 1 cup chopped celery (3 medium ribs)
1 tablespoon chili powder (or 2 teaspoons for milder heat)
1 can (15 ounces) Schnucks black beans, rinsed and drained
1 can (15 ounces) Schnucks small white navy beans, rinsed and drained
1 can (15 ounces) Schnucks traditional tomato sauce
1 can (14.5 ounces) Schnucks petite diced tomatoes with green chiles, undrained
2 cups low-sodium tomato juice
1 cup Schnucks frozen whole kernel corn
desired toppings such as chopped fresh cilantro leaves, chopped green onions, Schnucks sour cream and/or shredded Cheddar cheese (optional)

1. In 4- to 5-quart saucepan, heat oil over medium heat. Add garden soup mix vegetables and cook, covered, 10 to 12 minutes or until celery is tender, stirring occasionally.

2. Add chili powder and cook 1 minute, stirring. Stir in remaining ingredients except for optional toppings; heat to boiling over high heat, uncovered. Reduce heat to medium-low and simmer 15 minutes. Serve chili with desired toppings. Makes about 9 cups.


Each serving: about 240 calories, 3 g total fat (0 g saturated), 0 mg cholesterol, 1299 mg sodium, 46 g carbohydrate, 10 g fiber, 9 g sugars, 12 g protein