Susan's Vegetarian Chili
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 medium - sized green peppers, chopped1 med-sized yellow onion, chopped2 tbsp vegetable oil1 zucchini, sliced1 yellow sqash, sliced2 tbsp chili powder3/4 tsp salt1/4 tsp ground red pepper2 cups corn kernels (fresh or frozen)2 cans (16 oz.) tomatoes, including liquid2 cans (16 oz.) pinto beans, including liquid2 cans (16 oz.) black beans, including liquid1 can (4 oz) mild green chilies, including liquid1 can (4 oz) tomato paste
1. Chop and saute the peppers and onion in oil. Add the sliced zucchini and yellow squash, chili powder, salt, ground red pepper, and corn kernels.
2. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.
3. Bring to a boil and then reduce the heat. Let simmer for 20 min, stirring occassionally to prevent sticking.
Tip: All beans, both dried and cnned, are hight in protein, fiber, vitamins, and minerals. If you use canned beans, be sure to read the label to make sure the manufacturer hasn't added sugar. Also, dried beans are often lower in sodium. Plus they're about half the cost of canned beans. If you cook dried beans, consider preparing a large batch and freezing the leftovers in ziplock bags. They'll keep for up to a year in the freezer.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RHONDAJ130.
2. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.
3. Bring to a boil and then reduce the heat. Let simmer for 20 min, stirring occassionally to prevent sticking.
Tip: All beans, both dried and cnned, are hight in protein, fiber, vitamins, and minerals. If you use canned beans, be sure to read the label to make sure the manufacturer hasn't added sugar. Also, dried beans are often lower in sodium. Plus they're about half the cost of canned beans. If you cook dried beans, consider preparing a large batch and freezing the leftovers in ziplock bags. They'll keep for up to a year in the freezer.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RHONDAJ130.
Nutritional Info Amount Per Serving
- Calories: 287.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 873.8 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 16.2 g
- Protein: 14.8 g