Vegetable Chili

Votes: 0
Rating: 0
You:
Rate this recipe!
Leave a Review
Serves10 (2 cups each)
SWAP ScoreWhat's this?

Directions

  1. 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.
  2. Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
  3. Add the corn and cook until warmed throughout, another 5 minutes.
  4. 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.

Review this Recipe

Your Review

Have a recipe you want to see here?

Suggest a recipe

Suggest a recipe

Have a recipe you want to see here?

Suggest a recipe