Vegetable Chili
102 cups each
  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 Notes

Keep leftovers in the refrigerator up to 5 days.

Nutrition Facts
Vegetable Chili
Amount Per Serving
Calories 223 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 538mg 22%
Potassium 740mg 21%
Total Carbohydrates 44g 15%
Dietary Fiber 9g 36%
Sugars 16g
Protein 9g 18%
Vitamin A 116%
Vitamin C 31%
Vitamin D0%
Calcium 7%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.
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