Pueblo Chili
Allie Lindke

Pueblo Chili

Featuring flavors of the southwest, this yummy chili is a complete meal in a bowl! Try topping it your way with salsa verde, hot sauce, lime slices, cilantro, avocado or plain non-fat yogurt. 


  • 2 teaspoons vegetable oil
  • 1 large onion (chopped)
  • 1 teaspoon garlic (minced)
  • 1⁄2 teaspoon dried oregano (optional)
  • 1⁄2 teaspoon chili powder
  • 1⁄2 teaspoon ground cumin
  • 1 can fat-free, reduced sodium broth, vegetable (for a vegetarian/vegan option) or chicken (14.5 oz. )
  • 1⁄2 cup water
  • 1⁄2 cup salsa, mild
  • 1 can diced tomatoes with juice, reduced sodium (14.5 oz. )
  • 1 can diced green chilies, mild (4 oz. )
  • 2 cups frozen corn (thawed)
  • 1 can white beans, drained and rinsed (15 oz. )
  • 1 package fresh baby spinach (5-6 oz.)
  • black pepper (to taste)


  1. Heat oil in large pan. Cook onions until soft. Add minced garlic, oregano (if using), chili powder and cumin. Cook 1 more minute.
  2. Stir in broth, water, salsa, tomatoes, green chilies, and corn. Bring to a boil, then simmer for 10 minutes.
  3. Add beans and spinach. Simmer 5 minutes. Add pepper to taste. Enjoy!


Cook’s Tips:

  • Make a meaty version of this chili- add1-2 cups of any cooked chicken or ground turkey.
  • Want it a little soupier? Add more water, milk, a second can of diced tomatoes with juice or another can of low sodium broth.
  • Top it your way! Try salsa verde, hot sauce, lime slices, cilantro, avocado, or plain non-fat yogurt.