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Servings: 6

Total Time: 40 minutes

  • 1 can peeled tomatoes
  • 1 can chick peas
  • 1 can dark red kidney beans
  • 1 can butter beans
  • 1 can tomato sauce
  • 3 bell peppers
  • 1 jalapeƱo chile
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1/4 tsp pepper
  • 1/2 cup fat-free sour cream
  • 1 sprig cilantro

This vegetarian chili is hearty and full of protein. This recipe is also easily customizable for a vegan option! 


  1. Drain and rinse chick peas, kidney beans and butter beans.

  2. Chop bell peppers into 1-inch pieces.

  3. Seed and chop jalapeño chile.

  4. In 4-quart Dutch oven, mix all ingredients except sour cream and cilantro.

  5. Heat to boiling, breaking up tomatoes.

  6. Reduce heat; cover and simmer 15 to 20 minutes, or until bell peppers are tender.

  7. Serve chili with sour cream; garnish with cilantro


1 Serving: Calories 360 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 62g (Dietary Fiber 16g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 40%; Vitamin C 100%; Calcium 15%; Iron 45% Exchanges: 3 Starch; 1

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