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Veggie Chili Recipe

Veggie Loaded Chili Recipe


  • Yield: 8 servings 1x

Description

This Veggie Loaded Chili recipe is packed full with healthy vegetables and fiber-rich beans – it’s great for any occasion from game day to a family dinner. It’s a diabetic-friendly recipe too.


Ingredients

Scale
  • 1 tablespoon canola oil
  • 1 medium onion (chopped)
  • 4 carrots (sliced)
  • 1 green bell pepper (chopped)
  • 1 zucchini (chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1, 16- ounce can kidney beans (rinsed and drained)
  • 1, 16- ounce can black beans (rinsed and drained)
  • 1, 15- ounce can tomato sauce
  • 2, 14.5- ounce cans no-salt-added diced tomatoes in juice

Instructions

  1. Heat oil in a large soup pot over medium-high heat.
  2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
  3. Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
  4. Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.

Notes

Calories 179
Carbohydrate 33 g
Protein 9 g
Fat 3 g
Saturated Fat 0 g
Dietary Fiber 10 g
Cholesterol 0 mg
Sodium 492 mg

Nutrition

  • Serving Size: 1
  • Calories: 179
  • Fat: 3
  • Saturated Fat: 0
  • Carbohydrates: 33
  • Fiber: 10
  • Protein: 9
  • Cholesterol: 0

Keywords: vegetarian, comfort food, meatless, bean chili, vegan,

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