Vegetable and Bean Chili


  • 1 tablespoon olive or vegetable oil
  • 1 large onion, coarsely chopped (1 cup) (we used yellow onion)
  • 2 teaspoons finely chopped garlic
  • 1 bag (1 lb.) frozen broccoli, cauliflower and carrots
  • 1 can (15 to 16 oz.) red beans, drained, rinsed
  • 1 can (15 to 16 oz.) garbanzo beans, drained, rinsed
  • 2 cans (14.5 oz. each) diced tomatoes with green chiles, undrained
  • 1 can (8 oz.) tomato sauce
  • 2 cups Green Giant Niblets frozen whole kernel corn (any brand you choose to use is fine)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¾ teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne) (we used ¼ teaspoon)


  1. Take a 4 ½- to 5-quart Dutch oven out and pour the oil into it, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and onion, stirring constantly for 4 to 5 minutes or until the onion has softened.
  2. Add the remaining ingredients into the Dutch oven, stirring to combine. Let the mixture come up to a boil, turning the heat down to medium-low afterwards. Put the lid on the Dutch oven and let the chili cook for 15 to 20 minutes, stirring now and then during that time until the chili is hot and the vegetables feel “crisp-tender”.

This is a hearty, filling dish to enjoy when the weather’s cold. We would suggest perhaps trying a frozen vegetable mixture that doesn’t involve carrots though. While the broccoli and cauliflower had a nice texture to them, the carrots got a little mushy unfortunately. Despite the carrots though, this is something we’d gladly make again !

This recipe came from Betty Crocker.

We weren’t paid in any form to promote Green Giant or Betty Crocker.

Take care everybody !

2 thoughts on “Vegetable and Bean Chili”

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