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Veggie Chili

Going meatless? Opt for this veggie chili!

40 mins
6 Serving(s)
Veggie Chili


  • 1 can (15 oz.) Schnucks small white navy beans, drained and rinsed
  • 1 tbsp. Schnucks canola oil
  • 2 cups onion, chopped
  • 1 cup carrots, shredded
  • 1 cup celery, chopped
  • 1 tbsp. chili powder
  • 1 can (15 oz.) Schnucks black beans, drained and rinsed
  • 1 can (15 oz.) Schnucks traditional tomato sauce
  • 1 can (14.5 oz.) Schnucks petite diced tomatoes with green chiles, undrained
  • 2 cups low-sodium tomato juice
  • 1 cup Schnucks frozen whole kernel corn
  • fresh cilantro leaves, for garnish
  • green onions, for garnish
  • sour cream, for garnish
  • cheddar cheese, for garnish


  1. In saucepan, heat oil over medium heat. Add garden soup mix vegetables and cook, covered, 10-12 minutes or until celery is tender, stirring occasionally.
  2. Add chili powder and cook 1 minute, stirring. Stir in remaining ingredients except for optional toppings; heat to boiling over high heat, uncovered. Reduce heat to medium-low and simmer 15 minutes. Serve chili with desired toppings. Makes about 9 cups.

Nutrition Facts

240 Calories Per ServingFat: 3gSodium: 1299mgCarbohydrates: 46gFiber: 10gSugars: 9gProtein: 12g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe