Don't miss another issue…      Subscribe

Colorful Veggie Chili

 

This is a flexible recipe, if you want, you can always add any your favorite meat, such as chicken, turkey with these tasty veggies.
28

Yield

8

servings

Prep

18

min

Cook

80

min

Ready

96

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons olive oil
1 each zucchini
sliced
1 each yellow summer squash
sliced
1 each sweet red bell peppers
diced
1 each green bell peppers
diced
4 cloves garlic
minced
1 each onions
chopped
28 ounces tomatoes, canned with juice
crushed, 1 can
6 ounces tomato paste
canned, 1 can
15 ounces black beans
drained and rinsed, 1 can
15 ounces chili beans
in spicy sauce, undrained, 1 can
*
1 tablespoon chili powder
½ teaspoon oregano
dried
*
½ teaspoon black pepper
freshly ground
1 x cayenne pepper
to taste
*

Directions

Heat oil in a large pot over medium-high heat.

Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion.

Cook 5 minutes, just until tender.

Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot.

Season with chili powder, oregano, black pepper, and cayenne pepper.

Bring to a boil.

Reduce heat to low and simmer 1 hour, stirring occasionally.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 14625% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 403mg 17%
Total Carbohydrate 8g 8%
Dietary Fiber 8g 31%
Sugars g
Protein 13g
Vitamin A 27% Vitamin C 98%
Calcium 9% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed