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Vegetarian Chili

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  • Prep 5 min
  • Total 20 min
  • Ingredients 11
  • Servings 4
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How do you feel about having dinner ready in just 20 minutes? I really enjoy creating quick and easy recipes prepared with simple ingredients. I like to save these recipes for days that I'm really busy and am only home in short intervals. I also like having my pantry and spice rack filled with products that I could use quickly to prepare a tasty dish for my family. This is what I'm presenting you with today: an easy, quick and delicious dish in just 20 minutes!
by Silvia Martinez
Updated May 11, 2021
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  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
  • 1 tablespoon of olive oil
  • 1/4 yellow onion threaded
  • 1 can (19 oz) Progresso™ Vegetable Classics Tomato Basil soup
  • 1 can (15 oz) Progresso™ Black Beans
  • 1 can (19 oz) Progresso™ Red Kidney Beans
  • 1 can (14.5 oz) Fresh green beans
  • 4-5 bunches of cilantro
  • 1 teaspoon paprika
  • 1/2 teaspoon chipotle chili powder
  • 1/3 cup shredded Monterey jack cheese type (optional)


  • 1
    Preheat the oven to 350°F.
  • 2
    Open the package of Pillsbury™ Grands! biscuits, place them in a baking dish and bake as per their instructions.
  • 3
    Heat the olive oil in a pot and add the onions then fry for two minutes constantly stirring. Add the soup, black beans, read beans, corn, cilantro, paprika and chipotle powder. Let boil at medium temperature for 10 minutes. Remove the cilantro and serve immediately.
  • 4
    One or two minutes before the biscuits are ready, remove from the oven to sprinkle with cheese and return to the oven until the cheese has melted.
  • 5
    Serve with the chili and enjoy!

Expert Tips

  • tip 1
    This chili freezes very well. Make double the amount and serve on a later date.
  • tip 2
    Add avocado to give the dish a fresh touch.

Nutrition Information

No nutrition information available for this recipe
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