Bean and Vegetable Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.5
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 277.9 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 9.5 g
  • Protein: 8.4 g

View full nutritional breakdown of Bean and Vegetable Chili calories by ingredient
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Made 6 1/2 cups. 1 cup servings.

Made 6 1/2 cups. 1 cup servings.

Number of Servings: 6


    1 medium onion -- coarsely chopped
    1 green bell pepper -- cored, seeded and diced
    2 cloves garlic -- minced
    3 cups pinto beans*, cooked -- (or 2 cans)
    2 14.5 ounce cans diced tomatoes -- (I used 1 can w/ green chilies, 1 can regular)
    2 teaspoons chili powder
    1 teaspoon cumin
    3/4 cups corn -- fresh or frozen
    1/4 teaspoon salt -- (optional, to taste)
    2 1/4 cups zucchini -- diced (about 2 medium)


In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then 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, not mushy, about 7 minutes.

*(Black Beans or kidney beans may also be used.)

Number of Servings: 6.5

Recipe submitted by SparkPeople user APPIFANIE.

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