Summer Vegetable Chili

Name: Summer Vegetable Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 4 c. cooked kidney beans; 1 zucchini; 1 summer squash; 1 green pepper; 1 sm. onion; 2 T. chili powder; 1 t. garlic; 1 t. cumin; 1 t. cloves; salt + pepper to taste; 1 T. Tabasco sauce; 1 T. olive oil; water

(2)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 8

Ingredients

4 c. cooked kidney beans1 zucchini1 summer squash1 green pepper1 sm. onion2 T. chili powder1 t. garlic1 t. cumin1 t. clovessalt + pepper to taste1 T. Tabasco sauce1 T. olive oilwater

Directions

Heat olive oil in large soup pot. Add chopped onion, garlic, green pepper and saute until browned. Add spices and stir till slightly browned and thick. Add tomatoes, beans, chopped squashes, salt and pepper. Add just enough water so that it looks like a thick soup or a thin stew. Bring to a gentle boil, put on lid, turn down heat to low and simmer for 30 minutes. Add Tabasco sauce and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user EARTHSEAME.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 170.9
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 232.7 mg
Total Carbs: 28.9 g
Dietary Fiber: 9.3 g
Protein: 8.9 g

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Member Reviews

CD9313252
A little light. I like the zucchini. In the future, I think I will add tomato and tomato paste to thicken it up a little. I also like the no salt seasoning to keep the sodium down. - 2/27/11