zucchini chili (not vegan but could be!)
- Number of Servings: 8
Ingredients
1Tbsp olive oil1 cup diced onion 1 cup diced bell pepper2 cups diced zucchini1 can drained corn1 can tomato paste1 can Red Gold Tomatoes for chili 1 cup beef or vegetable broth1 can drained and rinsed kidney beans2 TBSP honey or agave1 TBSP unsweetened cocoa powder
Saute onions, pepper, and zucchini in the olive oil until it's tender. (Be careful, the zucchini soaks up the oil so you may need to add a bit of liquid to help keep it from sticking.) Add corn the corn pick up a bit of color from the pan. Then stir in the tomato paste and cook for a few minutes to cook out the raw flavor.
Add the tomatoes, beans, honey and cocoa powder. Stir gently and allow to simmer for at least 15 min to thicken and come together. You could also transfer to a crockpot at this point and simmer on low.
Serving Size: 8ish one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PINKHAIREDMOM.
Add the tomatoes, beans, honey and cocoa powder. Stir gently and allow to simmer for at least 15 min to thicken and come together. You could also transfer to a crockpot at this point and simmer on low.
Serving Size: 8ish one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PINKHAIREDMOM.
Nutritional Info Amount Per Serving
- Calories: 141.5
- Total Fat: 2.6 g
- Cholesterol: 0.6 mg
- Sodium: 614.9 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 6.0 g
- Protein: 5.6 g
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