Very Veggie Chili

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,042.2 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 10.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Very Veggie Chili calories by ingredient
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Serve in bowls or over Polenta! Serve in bowls or over Polenta!
Number of Servings: 4


    1 cup chopped onion
    3 cloves garlic (minced)
    1 cup chopped green pepper
    1 15 oz. can diced tomatoes
    2 cups coarsely chopped broccoli
    2 cups zucchini (cut in half the long way and then sliced crosswise into chunks)
    1/2 lb fresh mushrooms, cleaned, stems trimmed and either left whole or cut in half
    1 15 oz. can kidney beans, not drained
    1 4 oz. can chopped green chilis
    2 tablespoons chili powder
    1 teaspoon salt
    1/4 teaspoon or more pepper
    1-1/2 teaspoons flour
    3 tablespoons water


Spray a large soup pot with non stick spray and saute the onion until tender, adding a little water if necessary to help with the sauteing. Then add the garlic and all the rest of the veggies; the cans of tomatoes, undrained kidney beans, and green chilis; the chili powder, salt, and pepper. Bring to a boil, turn heat down and simmer for 10 minutes or until veggies are as done as you like them. Mix the flour with 3 tablespoons of water in a small container with a cover and shake until combined. Stir into the chili and cook until slightly thickened (a minute or so). Makes about 8 cups or 4 servings of 2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user ANTIOCHIA.

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