Vegetable Chili

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 173.8
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 560.7 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.0 g

View full nutritional breakdown of Vegetable Chili calories by ingredient


Recipe adapted by Leigh Wagner Recipe adapted by Leigh Wagner
Number of Servings: 16


    2 large onions, chopped
    1 medium green pepper, chopped
    3 garlic cloves, minced
    1 tablespoon olive oil
    1/2 cup water
    2 medium carrots, cut into chunks
    2 medium potatoes, cubed
    2 cans (16 ounces) vegetable broth
    1 tablesppon organic blue agave nectar or raw honey
    1 teaspoon ground cumin
    1 teaspoon oregano
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/4 teaspoon cayenne pepper
    1 small zucchini, sliced
    1 small yellow squash, sliced
    2 cans (28 ounces) diced tomatoes
    1/3 cup tomato sauce
    1 can (16 ounces) kidney beans, rinsed and drained
    1 can (16 ounces) garbanzo beans, rinsed and drained
    1 can (16 ounces) black beans, rinsed and drained
    1 can (16 ounces) black-eyed peas, rinsed and drained


In a large soup pot, saute onions, green pepper and garlic in oil until tender. Add water and carrots, cover and cooke over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sweetner, cumin and oregano, salt, black pepper and cayenne pepper; cover and cook 10 minutes. Add zucchini, squash, tomatoes and tomato sauce, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

Serving Size: Yield: 12-16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user ALBINOSNAY.