Veggie Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.8
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 422.4 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 14.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Veggie Chili calories by ingredient
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my boyfriend's recipe - serves 8 my boyfriend's recipe - serves 8
Number of Servings: 8


    2 Green Peppers (or 1/2 lb)
    2 Red peppers (or 1/2 lb)
    1 large Onions, chopped
    Garlic cloves - to taste - I use 5 cloves at least
    1 Zucchini, quartered & sliced
    1 can of Crushed Tomatoes
    1 can of Diced Tomatoes - can size may vary, total of crushed and diced tomatoes should be roughly 24 oz)
    1 15.5-oz can of Pinto beans, drained
    1 15.5-oz can of Chickpeas (garbanzo beans), drained
    1 15.5-oz can of Black beans, drained
    Chili powder, 2 tbsp
    Oregano, 1 tsp
    Cumin, .5 tsp


Cut the peppers into large flat pieces, and lay them skin-side up, flat, on a baking sheet. Broil for 15 minutes or until skins are blackened.
While peppers are roasting, dump the cans of beans into a strainer to drain. Chop the onion, garlic, and zucchini, and measure out the seasonings.
After broiling, let the pepper stand for 10 minutes or so, until cool enough to handle. With a sharp knife, slice away a thin sliver around all edges, to make it easier to remove the peel. Rub the skin and it should peel right up. Discard the skins and chop the roasted peppers.
Dump the canned tomoatoes, the chopped veggies, the seasonings, and the beans, all in a large crockpot, and stir together well.
Cook on high for 4 hours, or low for 8 hours.
Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JRBUTTERFLY77.

TAGS:  Fish | Dinner | Fish Dinner |

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