Image
main content start
How to Make Veggie Chili
The beans and veggies in this dish make it a great source of fiber with 10 grams per cup. The recipe makes 8 servings, so save leftovers for a delicious lunch the next day.
15 min prep time
38-45 min cook time
8servings
1 Cup
Print Recipe >
Step-By-Step Instructions:
-
Heat oil in a large soup pot over medium-high heat.
-
Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
-
Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
-
Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.
Nutrition facts
8 Servings
-
Serving Size
1 Cup
- Amount per serving Calories 160
- % Daily value*
-
Total Fat
3.5g
4%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 440mg 19%
-
Total Carbohydrate
27g
10%
- Dietary Fiber 6g 21%
- Total Sugars 10g
- Added Sugars 1g 2%
- Protein 6g
- Potassium 680mg 14%
Ingredients
canola oil
1 tbsp
onion(s) (chopped)
1 med
carrots (sliced)
4 med
green bell pepper (chopped)
1 med
zucchini (chopped)
1 med
garlic (minced)
2 clove
chili powder
1 tbsp
kidney beans (rinsed and drained)
1 (16-ounce) can
black beans (rinsed and drained)
1 (16-ounce) can
tomato sauce
1 (15-ounce) can
canned diced tomatoes (in juice, no-salt-added)
2 (14.5-ounce) cans
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Image
Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes
10 min + 30 min marinating time
30 min
4
Image
Sponsored
Stuffed Chicken Breast with California Dates, Spinach, & Herbed Ricotta
20 min
25 min
4
Reviews & Ratings