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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 316.1 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 13.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Veggie Chili calories by ingredient
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Veggie Chili

Submitted by: FRANCIE-N-BELLA

Introduction

This is a gluten-free recipe. You can add chopped chicken breast if desired. It is also pretty thick so if you want a soupier consistency, add water as needed. This is a gluten-free recipe. You can add chopped chicken breast if desired. It is also pretty thick so if you want a soupier consistency, add water as needed.
Number of Servings: 8

Ingredients

    1 tablespoon canola oil
    1 medium onion, chopped
    4 medium carrots, diced
    1 cup green bell pepper, chopped
    1.5 cups zucchini, chopped
    2 garlic cloves, minced
    1 tablespoon chili powder
    2 cups canned kidney beans, rinsed and drained
    2 cups canned black beans, rinsed and drained
    2 cups canned Hunt’s No Salt added tomato sauce
    4 cups canned Del Monte No Salt added diced tomatoes with juice

Directions

1. Heat oil in a large soup pot over medium-high heat.
2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
3. Add garlic and sauté another 30 seconds. Add chili powder an all remaining ingredients; bring to a boil.
4. Cover, reduce heat and simmer 30-35 minutes or until vegetables are tender.


Number of Servings: 8

Recipe submitted by SparkPeople user FRANCIE-N-BELLA.






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