Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon canola oil1 medium onion, chopped4 medium carrots, diced1 cup green bell pepper, chopped1.5 cups zucchini, chopped2 garlic cloves, minced1 tablespoon chili powder2 cups canned kidney beans, rinsed and drained2 cups canned black beans, rinsed and drained2 cups canned Hunt’s No Salt added tomato sauce4 cups canned Del Monte No Salt added diced tomatoes with juice
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.
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.
Nutritional Info 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