Hearty Vegetarian Chili

Campbell's Hearty Vegetarian Chili Recipe

You won't miss the meat in this flavor packed 2-bean chili that's on the table in just 30 minutes.

At a glance


10 min.


30 min.



Servings: about 1 cup each

Cook: 20 min.

Made With

  • Low Sodium V8®

    Low Sodium V8®

  • V8® 100% Vegetable Juice

    V8® 100% Vegetable Juice

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What You'll Need

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
1 small green pepper, chopped (about 1/2 cup)
1/4 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 1/2 cups Low Sodium V8® or V8® 100% Vegetable Juice
1 can (about 15 ounces) low sodium black beans, rinsed and drained
1 can (about 15 ounces) low sodium pinto beans, rinsed and drained

How to Make It

  • 1

    Heat the oil in a 2-quart saucepan over medium heat. Add the onion, pepper, garlic powder, chili powder and cumin and cook until the vegetables are tender, stirring occasionally.

  • 2

    Stir the vegetable juice in the saucepan and heat to a boil. Reduce the heat to low.  Cook for 5 minutes.

  • 3

    Stir in the beans and cook until the mixture is hot and bubbling. 

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