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Very Veggie Chili
Very Veggie Chili

Category: Casserole/Chili/Stew | Serves: 4

(178 ratings)

Nutrition Information:
Calories: 330
Protein: 13 g
Carbs: 49 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 270 mg
Fiber: 13 g

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This hearty chili will leave you full and satisfied. Black or pinto beans may be used in place of kidney beans.
2 large onions - cut into 1/4 inch pieces
1 green bell pepper - cut into 1/4 inch pieces
3 garlic cloves
2 fresh, diced jalapeno chilis
2 Tablespoons vegetable oil
1 Tablespoon chili powder
1 Tablespoon ground cumin
1 can (28 ounce) whole tomatoes - cut into 1/4 inch pieces (or 8 medium fresh tomatoes)
2 medium zucchini - cut into 1/4 inch pieces
2 medium summer squash - cut in to 1/4 inch pieces
1 can (16 ounce) ounces rinsed kidney beans
1 cup chopped, fresh cilantro (or coriander)
Salt and pepper to taste
1 In a large pot saute onions, bell pepper, garlic, and jalapeno in oil over medium high heat for about 5 minutes - stirring often.
2 Add chili powder, cumin, half of the chopped cilantro, salt and pepper, and continue cooking for another 3 minutes, stirring occasionally.
3 Add the tomatoes, zucchini, squash, and bring mixture to a simmer.
4 Simmer for 15 minutes, stirring occasionally. Add beans, and continue to simmer for another 5 minutes.
5 Serve the mixture hot. Put remaining cilantro on top.

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