Don't miss another issue…      Subscribe

Summer Chili

 

15

Yield

8

servings

Prep

30

min

Cook

Ready

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

Ingredients

1 small onions
chopped
1 ½ cloves garlic
minced
1 tablespoon olive oil
1 cup water
1 cup red kidney beans
¼ cup celery
chopped
¼ cup carrots
finely sliced
1 cup winter squash
chopped
*
1 cup zucchini
chopped
1 cup sweet bell peppers
red or green, chopped
*
¼ pound mushrooms
sliced
½ cup tomatoes
chopped
2 teaspoons chili powder
1 teaspoon cumin
¼ teaspoon black pepper
*
teaspoon cayenne pepper
*
1 cup tomato sauce
1 teaspoon honey

Directions

In a large saucepan, cook onion and garlic in oil until tender.

Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft.

Mix in chili powder, cumin, black pepper, and cayenne until blended.

Simmer all ingredients about 1 to 2 hours or until bubbly.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 7625% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 167mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 22% Vitamin C 20%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed