Colourful Veggie Chilli
- Number of Servings: 5
Ingredients
1/2 tbsp olive oil 1/2 zucchini, diced 1/2 butternut squash, diced 1/2 medium red bell pepper, diced 1/2 medium yellow bell pepper, diced 1 fresh jalapeno pepper, diced 2 cloves garlic, minced 1/2 onion, chopped 400g can crushed tomatoes200g can tomato paste (passata)100g black beans, drained and rinsed 200g chili beans in spicy sauce, undrained 1/2 cup water1 tsp chili powder 1/2 tbsp dried oregano 1 tsp cayenne pepper, or to taste
1. Heat oil in a large pot over medium-high heat. Stir in zucchini, butternut squash, red bell pepper, yellow bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
2. Mix in tomatoes , water, tomato paste, black beans, and chili beans into the pot. Season with chili powder, oregano, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
Number of Servings: 5
Recipe submitted by SparkPeople user NIAMHCAS.
2. Mix in tomatoes , water, tomato paste, black beans, and chili beans into the pot. Season with chili powder, oregano, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
Number of Servings: 5
Recipe submitted by SparkPeople user NIAMHCAS.
Nutritional Info Amount Per Serving
- Calories: 121.9
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 75.2 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.1 g
- Protein: 6.4 g
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