Zucchini Vegetarian Chili

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 361.5
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,555.5 mg
  • Total Carbs: 70.2 g
  • Dietary Fiber: 19.7 g
  • Protein: 18.6 g

View full nutritional breakdown of Zucchini Vegetarian Chili calories by ingredient
Submitted by:

Introduction

This is a quick and easy recipe that my whole family enjoys. It makes six HEARTY servings and is a great way to use fresh zucchini from the garden. This is a quick and easy recipe that my whole family enjoys. It makes six HEARTY servings and is a great way to use fresh zucchini from the garden.
Number of Servings: 6

Ingredients

    2 - 16 ounce cans diced tomatoes
    1 - 16 ounce can refried beans
    1 - 16 ounce can Pinto beans
    1 - 16 ounce can Black beans
    1 - 16 ounce can whole kernal corn (drained)
    1 - 16 ounce can cut green beans (drained)
    1 package taco seasoning mix (1/4 cup)
    1 medium diced zucchini
    1/2 diced onion - approx 1 cup
    1 tablespoon minced garlic
    Salt (optional)


Directions

Mix all ingrediants together in a medium soup or stock pot. Heat over medium low heat until bubbly then lower heat to simmer for 1 hour. Keeps well in refrigerator for up to a week or can be frozen in individual servings for easy reheating. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user OH2BSKINNY.

Rate This Recipe