Vegetable Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 large onions, chopped1 medium green pepper, chopped3 garlic cloves, minced1 tablespoon olive oil1/2 cup water2 medium carrots, cut into chunks2 medium potatoes, cubed2 cans (16 ounces) vegetable broth1 tablesppon organic blue agave nectar or raw honey1 teaspoon ground cumin1 teaspoon oregano1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon cayenne pepper1 small zucchini, sliced1 small yellow squash, sliced2 cans (28 ounces) diced tomatoes1/3 cup tomato sauce1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) garbanzo beans, rinsed and drained1 can (16 ounces) black beans, rinsed and drained1 can (16 ounces) black-eyed peas, rinsed and drained
In a large soup pot, saute onions, green pepper and garlic in oil until tender. Add water and carrots, cover and cooke over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sweetner, cumin and oregano, salt, black pepper and cayenne pepper; cover and cook 10 minutes. Add zucchini, squash, tomatoes and tomato sauce, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Serving Size: Yield: 12-16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user ALBINOSNAY.
Serving Size: Yield: 12-16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user ALBINOSNAY.
Nutritional Info Amount Per Serving
- Calories: 173.8
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 560.7 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 8.8 g
- Protein: 8.0 g
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