Beanless Veggie Chili
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 101.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 112.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.3 g
View full nutritional breakdown of Beanless Veggie Chili calories by ingredient
Introduction
This is a great way for me to get my veggies in and is warm and tasty for the fall. This is a great way for me to get my veggies in and is warm and tasty for the fall.Number of Servings: 14
Ingredients
-
2 cups coarsely chopped onions
2 green peppers
3 large cloves of garlic - pressed (or I chop/mince)
1/4 cup oil of your choice
3 cups shredded carrots
1 large zucchini - diced
1 cup celery chopped
2 - 28 oz cans of diced tomatoes
2 cans (7 oz each) green chilies drained & chopped
Seasoning to taste. I use salt, pepper, splash of tabasco, chili powder, and cumin
*2 cans (1 lb each) kidney beans
*1 can (1 lb) pinto beans
*not included in nutritional info, but
Directions
Saute onion, green peppers, & garlic in the oil until tender, stirring. Stir in carrots, zucchini, celery, tomatoes, green chilies, & seasonings. Cook over low heat for 30 minutes, stirring often. Add beans and cook another 30 minutes. Sometimes I add some frozen corn at the end. Serve 1 cup of chili over 1 cup of rice and sprinkle with shredded cheese. Yum!
Makes 14 one cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user SWMGRRL.
Makes 14 one cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user SWMGRRL.