Packed with lots of vegetables, hearty beans, and the perfect amount of seasoning, this vegetarian chili is so flavorful, no one will miss the meat. And at just over 200 calories per serving, it's a meal-in-a-bowl that satisfies, without the guilt! Fresh cilantro boasts a lively, pungent flavor that goes a long way. When buying, look for leaves with a bright, even color, and no signs of wilting. Store in a plastic bag inside the refrigerator for up to 1 week.
Lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add oil; swirl to coat bottom of pan. Add onion, sweet pepper, and garlic to hot pan; cook for 8 to 10 minutes or until pepper is tender, stirring often. If necessary, reduce heat to prevent burning.
Add undrained diced tomatoes, tomato sauce, the water, the 4-1/2 teaspoons chili powder, the seasoning blend, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in beans and mixed vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until vegetables are tender. If desired, top individual servings with sour cream and/or cilantro and sprinkle with the 1/8 teaspoon chili powder.