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Chunky Veggie Chili

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, H, C, P
MineralsCopper, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Onion (large)

  3. 2 Diced tomatoes - (14 1/2 oz ea) - undrained

  4. 2/3 cup 157ml Hot salsa

  5. 1 1/2 teaspoons 7 1/2ml Chili powder

  6. 1 1/2 teaspoons 7 1/2ml Ground cumin

  7. 2 Red kidney beans - (15 to 16 oz ea) - rinsed, drained

  8. 1 Red bell pepper - chopped (large)

  9. 1 Zucchini - cut 1/2" chunks (large)

  10. 1 Yellow squash - cut 1/2" chunks (medium)

Instructions Jump to Ingredients ↑

  1. In a large saucepan, heat the oil over medium heat. Add the onion and saute for 2 to 3 minutes.

  2. Add the tomatoes, salsa, chili powder, and cumin. Reduce the heat to low, cover, and simmer for 10 minutes.

  3. Add the remaining ingredients, cover, and simmer for 20 to 25 minutes, or until the vegetables are tender. Ladle into bowls and serve.

  4. This recipe yields 8 servings. Serving size: 1 cup.

  5. Exchanges Per Serving: 1 1/2 Starch, 2 Vegetable.

  6. Nutrition Facts: Calories 162; Calories from Fat 21; Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 396mg; Carbohydrates 29g; Dietary Fiber 8g; Sugars 9g; Protein 9g.

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