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Veggie Chili

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How to Make Veggie Chili

The beans and veggies in this dish make it a great source of fiber with 10 grams per cup. The recipe makes 8 servings, so save leftovers for a delicious lunch the next day.


15 min prep time


8servings


1 Cup

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Step-By-Step Instructions:

  1. Heat oil in a large soup pot over medium-high heat.
  2. Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
  3. Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
  4. Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.
Fiber Focused
Mexican/Southwestern
Dinner
Easy Pantry Recipes
Lunch
Quick & Easy
Sides
Vegetarian
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Nutrition facts

8 Servings



  • Serving Size

    1 Cup


  • Amount per serving



    Calories





    179

  • % Daily value*

  • Total Fat
    3g

    4%

    • Saturated Fat
      0g

      0%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    492mg

    21%

  • Total Carbohydrate
    33g

    12%

    • Dietary Fiber
      10g

      36%

  • Protein
    9g

Ingredients

canola oil
1 tbsp

medium onion (chopped)
1

carrot(s) (sliced)
4

green bell pepper (chopped)
1

zucchini (chopped)
1

garlic (minced)
2 clove

chili powder
1 tbsp

kidney beans (16-ounce, rinsed and drained)
1 can

black beans (16-ounce, rinsed and drained)
1 can

tomato sauce (15-ounce)
1 can

tomato(es) (14.5 ounce, in juice, no-salt-added, diced)
2 can

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