Summer Vegetable Chili
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
Introduction
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
Ingredients
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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
water
Directions
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.
Number of Servings: 8
Recipe submitted by SparkPeople user EARTHSEAME.
Member Ratings For This Recipe
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CD9313252
