Vegetable Chili
Chunks of zucchini, sweet potatoes, and frozen corn add a creative twist to this chili dish. Combined with canned beans and diced tomatoes this tasty one-pot meal will hit the spot.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 cups
435
Calories
20g
Protein
77g
Carbs
9g
Fat
23g
Fiber
19g
Sugar
441mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
2 tablespoons
yellow onions, peeled and coarsely chopped
2
zucchinis, cubed
2
sweet potatoes, cubed
2
garlic, minced
3 cloves
ground cumin
2 teaspoons
chili powder
2 tablespoons
dried oregano
2 teaspoons
16-ounce cans low-sodium dark red kidney beans, drained and rinsed
3
14.5-ounce cans no salt added diced tomatoes
2
frozen corn
2 cups
Instructions
- 1
Put the pot over medium heat and when it is hot, add the oil. Add the onions, zucchini, sweet potatoes, garlic, and spices and cook, stirring from time to time, for 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.
- 4
Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.
Source: USDA MyPlate Kitchen · USDA Center for Nutrition Policy and Promotion
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