Vegetable Chili Boat



  • 2-1/2 teaspoons canola oil
  • 1/2 cup fresh onion, peeled, diced
  • 1/2 cup fresh green bell pepper, seeded, diced
  • 1/2 cup canned low-sodium pinto beans, drained, rinsed
  • 1/2 cup canned low-sodium kidney beans, drained, rinsed
  • 1 cup canned low-sodium black beans, drained, rinsed
  • 1-1/2 tablespoons chili powder
  • 1-1/3 cups canned low-sodium diced tomatoes
  • 1 cup low-sodium chicken stock
  • 1 dash hot sauce
  • 1/4 cup canned low-sodium tomato paste
  • 18 low-sodium tortilla chips
  • 1/4 cup reduced-fat cheddar cheese, shredded (1 oz)
  • 1/4 cup low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)


  1. Heat canola oil in a large pot over medium-high heat. 
  2. Add onions and green peppers.
  3. Cook for 2-3 minutes or until tender.
  4. Add beans and stir to coat.
  5. Add chili powder.
  6. Stir.
  7. Cook for 1 minute for flavors to blend. 
  8. Add tomatoes, chicken stock, and hot sauce.
  9. Bring to a boil.
  10. Simmer uncovered for 10 minutes.
  11. Add tomato paste and mix well.
  12. Cook uncovered for an additional 10 minutes.
  13. Bring to a rolling boil for at least 15 seconds. 
  14. Reduce heat to low and simmer to keep warm. 
  15. Combine cheddar and mozzarella cheeses (the cheese is a garnish). Place ¾ cup chili in a bowl.
  16. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend.
  17. Serve hot.

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