Veggie Chili | Schnucks
Veggie Chili Veggie Chili

Going meatless? Opt for this veggie chili!

40M 40M 6
Nutrition facts: 240 3G 0MG 1299MG 46G 10G 12G
Ingredients: 1 tbsp. Schnucks canola oil 2 cups onion, chopped 1 cup carrots, shredded 1 cup celery, chopped 1 tbsp. chili powder 1 can (15 oz.) Schnucks black beans, drained and rinsed 1 can (15 oz.) Schnucks traditional tomato sauce 1 can (15 oz.) Schnucks small white navy beans, drained and rinsed 1 can (14.5 oz.) Schnucks petite diced tomatoes with green chiles, undrained 2 cups low-sodium tomato juice 1 cup Schnucks frozen whole kernel corn fresh cilantro leaves, for garnish green onions, for garnish sour cream, for garnish cheddar cheese, for garnish Instructions: In saucepan, heat oil over medium heat. Add garden soup mix vegetables and cook, covered, 10-12 minutes or until celery is tender, stirring occasionally. 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.

Veggie Chili

Flavors Of Fall, Soup & Chili

Going meatless? Opt for this veggie chili!

40M

6

Going meatless? Opt for this veggie chili!

Ingredients

  • 1 tbsp. Schnucks canola oil
  • 2 cups onion, chopped
  • 1 cup carrots, shredded
  • 1 cup celery, chopped
  • 1 tbsp. chili powder
  • 1 can (15 oz.) Schnucks black beans, drained and rinsed
  • 1 can (15 oz.) Schnucks traditional tomato sauce
  • 1 can (15 oz.) Schnucks small white navy beans, drained and rinsed
  • 1 can (14.5 oz.) Schnucks petite diced tomatoes with green chiles, undrained
  • 2 cups low-sodium tomato juice
  • 1 cup Schnucks frozen whole kernel corn
  • fresh cilantro leaves, for garnish
  • green onions, for garnish
  • sour cream, for garnish
  • cheddar cheese, for garnish

Instructions

  1. In saucepan, heat oil over medium heat. Add garden soup mix vegetables and cook, covered, 10-12 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.

Nutrition Facts

240 CALORIES Per Serving

FAT: 3G

SATURATED FAT: 0G

CHOLESTEROL: 0MG

SODIUM: 1299MG

CARBOHYDRATES: 46G

FIBER: 10G

SUGAR: 9G

PROTEIN: 12G

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