Veggie Chili

Veggie Chili
Summary

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.

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    1 Cup
Dinner Lunch Quick & Easy Sides Vegetarian High in Fiber Mexican/Southwestern
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 Cup
  • Amount per serving Calories 179

  • Total Fat 3g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 490mg
  • Total Carbohydrate 33g
    • Dietary Fiber 10g
  • Protein 9g
Dinner Lunch Quick & Easy Sides Vegetarian High in Fiber Mexican/Southwestern
Ingredients

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
  • tomatoes (14.5 ounce, in juice, no-salt-added, diced)
    2 can
Directions

Directions

  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.

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