Soups and stews · American · 30 min
Chunky Vegetable and Bean Chili with Cool Greek Yogurt
- 30 min
- 2–6 servings
- 485 kcal / serving
This chunky chili blends kidney beans with peppers and onions in a tomato broth, offering heft and warmth in every bite. It comes together quickly for weeknights, finished with a cool yogurt topping for contrast.
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Ingredients
- 2 stickscelery
- 4 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 2 (15 oz) canskidney beans
- ¼ cupplain Greek yogurt
- 1red bell pepper
- ½ mediumyellow onion
- red bell peppers
- yellow onions
From the pantry: black pepper, cayenne pepper, chili powder, cumin, ground, salt, virgin coconut oil
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · medium saucepan · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
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Produce
- 2 stickscelery
- 2 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 1red bell pepper
- ½ mediumyellow onion
- red bell peppers
- yellow onions
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- 1 (14.5 oz) candiced tomatoes
- 2 (15 oz) canskidney beans
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| celery | 2 sticks | 4 sticks | 6 sticks |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| kidney beans | 2 (15 oz) cans | 4 (15 oz) cans | 6 (15 oz) cans |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red bell pepper | 1 | 2 | 3 |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Warm a medium saucepan over medium-high heat.
- Peel and finely dice the yellow onion, then mince the garlic.
- Coat the pan bottom with a small amount of virgin coconut oil, then add the onion and garlic to sweat softly.
- Rinse the celery and red bell pepper; cut the celery into medium dice and add it to the pot. Seed and dice the pepper, then add it as well. Stir often and cook until the vegetables soften, about 4–5 minutes.
- Open and drain the kidney beans and rinse them well.
- In a small bowl, combine chili powder, cumin, salt, black pepper, and cayenne pepper.
- Add the spice mix, beans, diced tomatoes, and broth to the saucepan. Bring to a boil, then reduce the heat to medium, cover, and simmer until the vegetables are tender and the chili thickens, about 10 minutes.
- Wash and trim the green onions; chop finely. Stir half of them into the chili and reserve the rest for garnish.
- Ladle the chili into bowls and top with the remaining green onions and spoonfuls of yogurt before serving.
Two tips
- Prep ahead by chopping onions, celery, and pepper, and store in the fridge for quick assembly.
- For a different finish, serve with a dollop of yogurt on the side for dipping instead of mixing it in.
Nutrition per serving
- Calories
- 485 kcal
- Protein
- 30 g
- Carbs
- 79 g
- Fat
- 8 g
- Fiber
- 23 g
- Sodium
- 646 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.