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Summer Chili

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Submitted by maximus

YIELD

8 servings

PREP

30 min

COOK

READY

Ingredients

1 1
SMALL SMALL ONIONS
chopped
1 ½ 1.5
CLOVES CLOVES GARLIC
minced
1 15
TABLESPOON ML OLIVE OIL
1 237
CUP ML WATER
1 237
¼ 59
CUP ML CELERY
chopped
¼ 59
CUP ML CARROTS
finely sliced
1 237
CUP ML WINTER SQUASH
chopped *
1 237
CUP ML ZUCCHINI
chopped
1 237
CUP ML SWEET BELL PEPPERS
red or green, chopped *
¼ 113.4
POUND G MUSHROOMS
sliced
½ 118
CUP ML TOMATOES
chopped
2 1E+1
TEASPOONS ML CHILI POWDER
1 5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CAYENNE PEPPER
1 237
CUP ML TOMATO SAUCE
1 5
TEASPOON ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 154g (5.4 oz)
Amount per Serving
Calories 76 25% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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