Vegetable Chili
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10 servings; 2 cups each
prep time
cook time
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SWAP ScoreWhat's this?
10 servings; 2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Vegetable Chili
SWAP ScoreWhat's this?
10 servings; 2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
10 servings; 2 cups each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
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.
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.
Ingredients
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.
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.
Recipe Tips

Keep leftovers in the refrigerator up to 5 days.

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