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Garden Harvest Chili

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Submitted by fenwick8

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
CLOVES CLOVES GARLIC
minced
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
chopped
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
chopped
1 ½ 355
CUPS ML MUSHROOMS
fresh, sliced
½ 118
CUP ML ONIONS
chopped
28 28
OUNCE CAN OUNCE CAN TOMATOES
whole, cut up, drained
15 15
OUNCE CAN OUNCE CAN TOMATO SAUCE
2 3E+1
TABLESPOONS ML CHILI POWDER
2 1E+1
TEASPOONS ML SUGAR
1 5
TEASPOON ML CUMIN
ground
16 462.4
OUNCE ML/G KIDNEY BEANS, CANNED
rinsed and drained
2 473
CUPS ML ZUCCHINI
sliced
10 1E+1
OUNCE PACKAGE OUNCE PACKAGE CORN
frozen, thawed *
1 ½ 355
CUPS ML CHEDDAR CHEESE
shredded

Directions

In a skillet, heat oil over medium-high.

Sauté garlic, peppers, mushrooms and onion until tender.

Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling.

Reduce heat to low; add beans, zucchini and corn.

Simmer, uncovered, about 10 minutes or until zucchini is tender.

Spoon into bowls; sprinkle with cheese if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 616g (21.7 oz)
Amount per Serving
Calories 467 44% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 709mg 30%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 29%
Sugars g
Protein 46g
Vitamin A 86% Vitamin C 188%
Calcium 42% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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