Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 medium zucchine, diced2 medium summer squash, diced1 large green pepper, diced1 large onion, diced2 28-oz cans diced tomatoes w/garlic, onions and oregano4 cups fat free, reduced sodium chicken broth3 Tbsp chili powder1/4 tsp paprika4 cloves garlic, pressed or minced1 Tbsp oregano2 6-oz cans tomato paste1 15-oz can black beans, rinsed and drained
Combine all ingredients except the tomato paste and beans in large soup kettle. Bring to boil, then reduce heat and simmer for 45 minutes.
Add tomato paste and beans and simmer for 15 more minutes.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KATHYNF.
Add tomato paste and beans and simmer for 15 more minutes.
Makes 16 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KATHYNF.
Nutritional Info Amount Per Serving
- Calories: 69.0
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 722.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.9 g
- Protein: 2.9 g
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