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Pueblo Chili

Pueblo Chili


Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes


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
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 or chicken (14.5 oz. )
1⁄2 cup
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!
Food Glossary Terms: 


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.