Beanless Veggie Chili
- Number of Servings: 14
Ingredients
2 cups coarsely chopped onions2 green peppers3 large cloves of garlic - pressed (or I chop/mince)1/4 cup oil of your choice3 cups shredded carrots1 large zucchini - diced1 cup celery chopped2 - 28 oz cans of diced tomatoes2 cans (7 oz each) green chilies drained & choppedSeasoning to taste. I use salt, pepper, splash of tabasco, chili powder, and cumin*2 cans (1 lb each) kidney beans*1 can (1 lb) pinto beans*not included in nutritional info, but
Saute onion, green peppers, & garlic in the oil until tender, stirring. Stir in carrots, zucchini, celery, tomatoes, green chilies, & seasonings. Cook over low heat for 30 minutes, stirring often. Add beans and cook another 30 minutes. Sometimes I add some frozen corn at the end. Serve 1 cup of chili over 1 cup of rice and sprinkle with shredded cheese. Yum!
Makes 14 one cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user SWMGRRL.
Makes 14 one cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user SWMGRRL.
Nutritional Info Amount Per Serving
- Calories: 101.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 112.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.3 g
Member Reviews