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Southwestern Navy Bean Chili

posted Mar 5, 2020, 5:41 PM by Evangelina DiSpirito, RDN, E-RYT   [ updated Mar 6, 2020, 8:30 AM ]
Southwestern Navy Bean Chili

*Vegan *Trans Fat-Free *Cholesterol Free *Good Source of Iron


Yield: 10 servings


1 tbsp. oil, olive, salad, or cooking

1 cup red onion, diced

6 cloves of garlic, minced

1 cup of green or red bell peppers

3 tsp. ground cumin

2 tsp. fresh cilantro, chopped

½ tsp. cayenne pepper, plus more to taste if desired

½ tsp. of salt

1 tsp. ground black pepper

2 (14.5 oz.) cans of vegetable broth, low-sodium if available

3-15 oz. cans of navy or great northern beans, drained and rinsed


In a large pot, heat the oil and then add the onions, garlic, bell peppers and spices. Cook the vegetables until softened, about 4-5 minutes.

Add the vegetable broth and beans to the pot. Bring the mixture to a boil and then simmer for 30 – 40 minutes.

Serve the chili with cubed avocados or top with salsa!


Nutrition facts per serving (1 cup)

160  calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 720  mg sodium, 28 g carbohydrates, 7 g fiber, 2 g sugar, 10 g protein, 0% DV Vitamin  D, 8% DV Potassium, 6% DV Calcium, 15% DV Iron