Vegetarian Chili

Serves 4

1 medium jalapeno pepper, diced

2 teaspoons olive oil

2 medium yellow onions, chopped (about 2 cups)

1 medium green bell pepper, chopped (about 1 cup)

1 tablespoon chili powder

1 can (14 ½ ounces) whole tomatoes

¼ cup no-salt-added tomato paste

1 can (8 ½ ounces) red kidney beans, drained and rinsed

½ 16 oz package frozen whole kernel corn

1 cup grated 75% reduced-fat Cabot cheddar cheese

To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pieces. Avoid touching seeds with your hands.

In a large nonstick skillet, heat oil over medium heat. Add onions; cook, stirring for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring, for 5 minutes.

Add tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.

Ladle chili into bowl. Top with ¼ cup grated 75% reduced-fat Cabot cheddar cheese. Serve immediately.

Optional: Add chopped avocado for a tasty garnish.

Judy Caplan is a registered dietitian with a private practice in preventative health in Reston, VA. Her children’s book, Gobey Gets Full – Good Nutrition in a Nutshell, is now available. Visit for more information about Judy and her company.


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