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Try this Healthy and Hearty Fall Chili Recipe!

10/2/2017

Veggie Chili

This Recipe Serves 8

Ingredients:
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 carrots, sliced
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1, 16-ounce can kidney beans, rinsed and drained
  • 1, 16-ounce can black beans, rinsed and drained
  • 1, 15-ounce can tomato sauce
  • 2, 14.5-ounce cans no-salt-added diced tomatoes in juice
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.

 

Nutrition Facts:
  • Serving Size: 1 Cup
  • Calories 179
  • Carbohydrate 33 g
  • Protein 9 g
  • Fat 3 g
  • Dietary Fiber 10 g

Categories: Nutrition

Healthy Living

In The Kitchen