Smoky Chipotle–Kidney Bean Chili

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The great thing about this classic chili recipe is that you can have all the ingredients on hand in the cupboard, fridge, and freezer and whip it up at a moment’s notice.

  • 4Servings


  • 2 cups (7 oz.) Southwestern frozen vegetable blend, such as 365 Everyday
  • 2 tsp. ground cumin
  • 2 15-oz. cans low-sodium kidney beans, rinsed and drained
  • 1 14.5-oz. can fire-roasted diced tomatoes with chipotle
  • 1 cup grated reduced-fat sharp Cheddar cheese


Spray large saucepan with olive oil cooking spray, and heat over medium heat. Add frozen vegetables and cumin, and sauté 4 minutes, or until softened, stirring occasionally. Add beans, tomatoes, and 1 cup water, and bring to a boil. Reduce heat to medium-low, and simmer 25 minutes. Serve topped with grated Cheddar.

Nutrition Information

  • Calories: 348
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 20 mg
  • Fat Content: 7 g
  • Fiber Content: 23 g
  • Protein Content: 26 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 375 mg
  • Sugar Content: 7 g