Veggie Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 214.1
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 316.1 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 13.0 g
- Protein: 10.1 g
View full nutritional breakdown of Veggie Chili calories by ingredient
Introduction
This is a gluten-free recipe. You can add chopped chicken breast if desired. It is also pretty thick so if you want a soupier consistency, add water as needed. This is a gluten-free recipe. You can add chopped chicken breast if desired. It is also pretty thick so if you want a soupier consistency, add water as needed.Number of Servings: 8
Ingredients
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1 tablespoon canola oil
1 medium onion, chopped
4 medium carrots, diced
1 cup green bell pepper, chopped
1.5 cups zucchini, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 cups canned kidney beans, rinsed and drained
2 cups canned black beans, rinsed and drained
2 cups canned Hunt’s No Salt added tomato sauce
4 cups canned Del Monte No Salt added diced tomatoes with juice
Directions
1. Heat oil in a large soup pot over medium-high heat.
2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
3. Add garlic and sauté another 30 seconds. Add chili powder an all remaining ingredients; bring to a boil.
4. Cover, reduce heat and simmer 30-35 minutes or until vegetables are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user FRANCIE-N-BELLA.
2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
3. Add garlic and sauté another 30 seconds. Add chili powder an all remaining ingredients; bring to a boil.
4. Cover, reduce heat and simmer 30-35 minutes or until vegetables are tender.
Number of Servings: 8
Recipe submitted by SparkPeople user FRANCIE-N-BELLA.
