Summer Vegetable Chili

Summer Vegetable Chili

4 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.9
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.7 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 9.3 g
  • Protein: 8.9 g

View full nutritional breakdown of Summer Vegetable Chili calories by ingredient
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A light chili that uses up all those zucchini and squash growing in your garden. A light chili that uses up all those zucchini and squash growing in your garden.
Number of Servings: 8


    4 c. cooked kidney beans
    1 zucchini
    1 summer squash
    1 green pepper
    1 sm. onion
    2 T. chili powder
    1 t. garlic
    1 t. cumin
    1 t. cloves
    salt + pepper to taste
    1 T. Tabasco sauce
    1 T. olive oil


Heat olive oil in large soup pot. Add chopped onion, garlic, green pepper and saute until browned. Add spices and stir till slightly browned and thick. Add tomatoes, beans, chopped squashes, salt and pepper. Add just enough water so that it looks like a thick soup or a thin stew. Bring to a gentle boil, put on lid, turn down heat to low and simmer for 30 minutes. Add Tabasco sauce and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user EARTHSEAME.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    A little light. I like the zucchini. In the future, I think I will add tomato and tomato paste to thicken it up a little. I also like the no salt seasoning to keep the sodium down. - 2/27/11

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