Whit’s Easy Veggie Chili

This delicious recipe was submitted by Whitney Sutherland of Vernon, Connecticut.

Serves 4-6



  • 1 15-oz can each: dark kidney beans, white kidney beans, garbanzo beans
  • 1 16-oz bag Stop & Shop Rancho Fiesta vegetable blend (or other frozen mixed veggies)
  • 3 cloves garlic
  • 1 small chopped onion
  • 1 package chili powder mix
  • 1 16-oz can crushed tomatoes
  • 1 cup spicy V-8 juice
  • 1/4 cup pineapple juice
  • Hot sauce, to taste


Toss all ingredients in large pot and heat for 20 minutes or till hot. Stir as needed.

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Nutrition Information

Whit’s Easy Veggie Chili

Servings per Recipe: 5

Amount per Serving

Calories:  400

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  1230mg

Carbohydrates:  74g

Dietary Fiber:  17g

Protein:  22g

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