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Vegetable Chili
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Serves10 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, yellow, chopped
- 2 medium zucchini, chopped
- 2 medium sweet potatoes, cubed
- 3 cloves garlic, minced
- 2 teaspoons cumin, ground
- 2 tablespoons chili powder
- 2 teaspoons oregano, dried
- 3 15-ounce cans beans, kidney, low sodium, drained and rinsed
- 2 14.5-ounce cans diced tomatoes, low sodium, drained
- 2 cups corn, frozen
Directions
- Heat oil in a saucepan over medium heat. Add the onions, zucchini, sweet potatoes, garlic and spices and cook, stirring from time to time, 20 minutes.
- Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
- Add the corn and cook until warmed throughout, another 5 minutes.
- Serve right away or transfer to a container once cooled.
Recipe Tips
Keep leftovers in the refrigerator up to 5 days.
Nutrition Facts
Vegetable Chili
Amount Per Serving
Calories 254
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 84mg
4%
Potassium 1081mg
31%
Total Carbohydrates 45g
15%
Dietary Fiber 11g
44%
Sugars 7g
Protein 12g
24%
Vitamin A
26%
Vitamin C
24%
Vitamin D0%
Calcium
15%
Iron
30%
* Percent Daily Values are based on a 2000 calorie diet.
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