Spicy Vegetable Chili
A hearty and spicy vegetable chili packed with beans and vegetables, perfect for comforting, flavorful meals that suit vegetarians and chili lovers alike.
Ingredients
- 1 can (10 3/4 oz) tomato soup ⓘ
- 1 can (10 3/4 oz) cream of onion soup ⓘ
- 2 cans water ⓘ
- 1 tbsp chili powder ⓘ
- 1/2 tsp dried thyme leaves, crushed ⓘ
- 1/8 tsp pepper ⓘ
- 2 small zucchini, coarsely chopped ⓘ
- 2 medium carrots, coarsely chopped
- 1 can chickpeas, rinsed and drained ⓘ
- 1 can black beans, rinsed and drained ⓘ
Instructions
- In a large saucepan, mix the tomato soup, cream of onion soup, water, chili powder, dried thyme leaves, pepper, zucchini, carrots, chickpeas, and black beans.
- Bring the mixture to a boil over medium heat.
- Reduce the heat to low.
- Simmer for 40 minutes, stirring occasionally.
- Optional: Garnish with shredded Cheddar cheese and fresh parsley before serving.
Nutrition & Diet Analysis (per serving)
305
kcal
15% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).