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
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 179
-
Total Fat
3g
- Saturated Fat 0g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 492mg
-
Total Carbohydrate
33g
- Dietary Fiber 10g
- Total Sugars 0g
- Added Sugars 0g
- Protein 9g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
canola oil
1 tbsp
medium onion (chopped)
1
carrot(s) (sliced)
4
green bell pepper (chopped)
1
zucchini (chopped)
1
garlic (minced)
2 clove
chili powder
1 tbsp
kidney beans (16-ounce, rinsed and drained)
1 can
black beans (16-ounce, rinsed and drained)
1 can
tomato sauce (15-ounce)
1 can
tomato(es) (14.5 ounce, in juice, no-salt-added, diced)
2 can
Reviews & Ratings