Vegetable Chili 1970 Recipe

Name: Vegetable Chili 1970
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, diced; 1 (19 ounce) can diced tomatoes; 2 (14 ounce) cans chicken broth; 2 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons oregano; 1 red bell pepper; 1 green bell pepper; 3 celery ribs, chopped; 2 tablespoons butter or 2 tablespoons margarine; 1 (15 ounce) can baby sweet corn cobs; 1 (15 ounce) can chickpeas; 1 (15 1/2 ounce) can kidney beans; 1 cup fresh cleaned snow peas or 1 (14 1/2 ounce) can green beans; sour cream; grated cheddar cheese; fresh diced plum tomato; jalepeno diced bell pepper

Servings: persons

2 medium onions, diced
1 (19 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 red bell pepper
1 green bell pepper
3 celery ribs, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (15 ounce) can baby sweet corn cobs
1 (15 ounce) can chickpeas
1 (15 1/2 ounce) can kidney beans
1 cup fresh cleaned snow peas or 1 (14 1/2 ounce) can green beans
sour cream
grated cheddar cheese
fresh diced plum tomato
jalepeno diced bell pepper

1
In a fry pan place butter and pan fry just until softened the red, green peppers, and the celery.
2
Toss in the snow peas, and stir well.
3
Set this mixture aside, until the very end.
4
In a large soup pot simmer the diced onion in 1 tablespoon oil or chicken broth.
5
Add the can of tomatoes.
6
Add the spices and broth.
7
Simmer this base for 45 minutes or longer if desired.
8
Add canned vegetables.
9
Simmer until warmed through.
10
Add the sauteed peppers and celery and snow peas.
11
Simmer again till warmed through.
12
When hot, serve in individual bowls.
13
Let each person use the garnishes to their preferences.
14
Serve with hot toasted garlic bread.
15
Thanks Andy.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium onions, diced, 1 (19 ounce) can diced tomatoes, 2 (14 ounce) cans chicken broth, 2 tablespoons chili powder, and more.

Yes, Vegetable Chili 1970 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Chili 1970

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions