Ingredients

  • 30 ounces kidney beans (drained)
  • 30 ounces black beans (drained)
  • 30 ounces pinto beans (vegetarian, drained)
  • 15 ounces diced tomato
  • 2 green bell peppers (large, diced)
  • 2 cups corn kernels
  • 1 onion (small, diced)
  • 2 cloves garlic (minced)
  • 4 cups vegetable stock
  • 1 cup salsa (mild to medium red)
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • salt
  • pepper
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NutritionView more

280Calories
Sodium80%DV1920mg
Fat3%DV2g
Protein53%DV27g
Carbs16%DV47g
Fiber44%DV11g

PER SERVING *

Calories280Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0g0%
Trans Fat
Cholesterol5mg2%
Sodium1920mg80%
Potassium1190mg34%
Protein27g53%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber11g44%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Summer K. 21 Mar 2016
This chili is fantastic! Instead of using 2 cans of beans each, I used one can of each and added 1 cup of sorghum. And since I didn't have a can of diced tomatoes on hand I used a can of rotel. It turned out great!