Vegetable Chili
Created by AustinVegLiving on December 19, 2011
- Servings: 8
- Prep Time: 30m
- Cook Time: 45m
- Recipe #3594
Ingredients
- 2 medium zucchini, seeded and diced
- 1 medium sweet onion, diced
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 3 garlic cloves, minced
- 3 tablespoons oil (olive oil or vegetable broth)
- 4 cans (15 ounces each) stewed tomatoes, diced
- 1 can (15 ounce) tomato sauce
- 1 can (15 ounce) pinto beans, drained
- 1 can (15 ounce) black beans, drained
- 1/4 cup carrot, julienned
- 2 jalapeno peppers, seeded (but don't remove ribs) and diced
- 1/2 cup fresh Italian parsley, minced
- 3 tablespoon no-salt-added chili powder (our Chili Powder recipe is highly recommended)
- 2 teaspoon Italian seasoning
- 1 teaspoon cumin
- 1/2 teaspoon sea salt
How to Make
-
Step 1: Make AB's Chili Powder, but substitute guajillo chiles for the cascabels.
-
Step 2: In a large pot, saute zucchini, onion, bell peppers, and garlic in the oil or broth, until tender. .
-
Step 3: Stir in all remaining ingredients and bring to a boil.
-
Step 4: Reduce heat, cover, and simmer for 45 minutes, stirring occasionally
Nutritional Facts
- Serving Size: 1 (372.9 g)
- Calories 320.4
- Total Fat - 6.8 g
- Saturated Fat - 1 g
- Cholesterol - 0.3 mg
- Sodium - 3155.1 mg
- Total Carbohydrate - 49.6 g
- Dietary Fiber - 13.5 g
- Sugars - 10.3 g
- Protein - 19.2 g
- Calcium - 143.8 mg
- Iron - 5.5 mg
- Vitamin C - 85.9 mg
- Thiamin - 0.6 mg