Spicy Bean and Vegetable Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 250.7
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 104.2 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 4.8 g
  • Protein: 9.9 g

View full nutritional breakdown of Spicy Bean and Vegetable Chili calories by ingredient
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Lots of flavor, little fat... Lots of flavor, little fat...
Number of Servings: 8


    1 medium onion, chopped coarsely
    1 large green bell pepper, cored, seeded, chopped
    2 cloves garlic, minced
    1 29 oz can Pinto Beans
    2 14.5 oz cans diced tomatoes (preferably one can with green chilies and 1 regular)
    2 tsp Mexican chili powder
    1 tsp ground cumin
    1.5 cups fresh or frozen corn
    1.5 cups zucchini, diced
    salt to taste


In a large non-stick pan, saute onion, bell pepper, and garlic over medium heat until slightly brown (about 3 minutes).

Add beans, tomatoes, and seasonings and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes.

Stir in the corn and zucchini and continue to cook until the zucchini is just tender, about 7 minutes.

Makes 8 servings.
Serving Size: 330 grams

Number of Servings: 8

Recipe submitted by SparkPeople user EJORDANE.

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