Rainbow Chili
- Number of Servings: 15
Ingredients
2 tablespoons Vegetable Oil1 large Onion, diced1 large Green Bell Pepper, diced1 large Red Bell Pepper, diced4 medium Carrots, quartered and sliced5 ribs Celery, sliced2 tablespoons Garlic, minced1 each Zucchini, quartered and sliced1 each Yellow Squash, quartered and sliced1 pound Mushrooms, sliced2 15oz cans Fire Roasted Tomatoes1 can Mexican Lime and Cilantro Tomatoes1 pound Corn1 64oz bottle V-8 Juice1 15oz can Pinto Beans1 15oz can Navy Beans1 15oz can Black Beans1 15oz can Kidney Beans1 15oz can Black Eyed Peas3 ounces Chili Powder1 ounce Cumin1 teaspoon Salt˝ teaspoon Pepper
* Heat oil in a Dutch Oven over a full bed of coals.
* Add onion, both peppers, carrots, celery, and garlic.
* Sweat till softened.
* Add zucchini, squash, mushrooms and sauté.
* Add tomatoes, corn, and juice and simmer for 30 minutes.
* Add all beans and spices.
* Simmer for 1 hour longer.
* Adjust salt and pepper if needed.
Serving Size: makes 15 2-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DZERBE72.
* Add onion, both peppers, carrots, celery, and garlic.
* Sweat till softened.
* Add zucchini, squash, mushrooms and sauté.
* Add tomatoes, corn, and juice and simmer for 30 minutes.
* Add all beans and spices.
* Simmer for 1 hour longer.
* Adjust salt and pepper if needed.
Serving Size: makes 15 2-cup servings
Number of Servings: 15
Recipe submitted by SparkPeople user DZERBE72.
Nutritional Info Amount Per Serving
- Calories: 287.4
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 727.5 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 16.3 g
- Protein: 13.7 g