Veggie Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 4.4 g
  • Cholesterol: 0.4 mg
  • Sodium: 338.0 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 8.4 g
  • Protein: 6.7 g

View full nutritional breakdown of Veggie Chili calories by ingredient
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Number of Servings: 8


    1 cup zucchini, sliced
    1 cup squash, sliced
    1 lb mushrooms, sliced
    2 tbsp canola oil
    1 med onion chopped
    2 cloves garlic
    3 tsp chili powder
    1 tsp cumin
    7 sprigs dill
    1 big can diced tomatoes
    1 sm can red kidney beans
    1 sm can white kidney beans
    1 container non-fat sour cream

    * 1 box jiffy corn bread
    * 1/3 cup fat free milk
    * 1 egg
    * items not included in calorie count for chili recipe.


Add Canola Oil to a big pot
Add Garlic and Onions to pot and saute
Chop Squash, Zucchini and Mushrooms, add to pot.
Add Dill, Chili Powder, Cumin and Salt
Mix and let cook on med to low temp until mushrooms and other veggies appear to be cooked.
Liquid will start to accumulate in the pot.
Add canned tomatoes (1 big can, diced) and kidney beans (2 small cans, one red and one white). DO NOT DRAIN BEANS, add the liquid from the beans as well.
Stir and bring to a boil. Reduce heat and simmer for 15 min so flavors mix. Taste and add more seasoning as necessary.

Serve hot with sour cream and a piece of corn bread!

Number of Servings: 8

Recipe submitted by SparkPeople user MAGPIEOZ.

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