Two-Bean Vegetable Chili
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 can (15.5 oz each) Brooks® Chili Beans
1 can (15 oz each) cannellini beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onion, undrained
1 can (11.5 fl oz each) low sodium tomato-vegetable juice
1-1/2 cups Birds Eye® Sweet Kernel Corn
1 cup Birds Eye® Pepper Stir-Fry, chopped
2 teaspoons chili powder
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 77 mg | 8% |
Carbohydrate | 35 g | 12% |
Cholesterol | 0 | |
Total Fat | 1 g | 2% |
Iron | 3 mg | 15% |
Calories | 182 kcal | 9% |
Sodium | 587 mg | 24% |
Protein | 9 g | 18% |
Saturated Fat | 0 | |
Sugars | 7 g | 1% |
Vitamin C | 26 mg | 43% |
Stir together all ingredients in large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally.
Two-Bean Vegetable Chili