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.
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- Prep time
- 15 min
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- Servings
- 8 Servings
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- Serving size
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1 Cup
Ingredients
Ingredients
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canola oil
- 1 tbsp
- 1 tbsp
-
-
medium onion (chopped)
- 1
- 1
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-
carrot(s) (sliced)
- 4
- 4
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green bell pepper (chopped)
- 1
- 1
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zucchini (chopped)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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chili powder
- 1 tbsp
- 1 tbsp
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kidney beans (16-ounce, rinsed and drained)
- 1 can
- 1 can
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black beans (16-ounce, rinsed and drained)
- 1 can
- 1 can
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tomato sauce (15-ounce)
- 1 can
- 1 can
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tomatoes (14.5 ounce, in juice, no-salt-added, diced)
- 2 can
- 2 can
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Directions
Directions
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Heat oil in a large soup pot over medium-high heat.
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Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
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Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
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Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.