Vegetarian Chili
This delicious chili packed full of veggies, beans, and spices is fast enough for a weeknight dinner. Top with cilantro for a boost of flavor.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
276
Calories
12g
Protein
42g
Carbs
9g
Fat
15g
Fiber
17g
Sugar
225mg
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 · or cooking oil of choice
onions, cut into 1/4-inch pieces
2 large
green bell pepper, cut into 1/4-inch pieces
1 medium
garlic cloves, chopped
3
jalapeno chilis, diced
2
chili powder
1 tablespoon
ground cumin
1 tablespoon
cilantro, chopped, divided
1 cup
salt and pepper
to taste, optional
low-sodium whole tomatoes, cut into 1/4-inch pieces
2 cans (14.5 ounces each) · or 8 medium fresh tomatoes
zucchini, cut into 1/4-inch pieces
2 medium
summer squash, cut in to 1/4-inch pieces
2 medium
low-sodium kidney beans, rinsed
1 can (15.5 ounces)
Instructions
- 1
Wash hands with soap and water.
- 2
Add oil to a large pot and sauté onions, bell pepper, garlic, and jalapeno over medium-high heat for about 5 minutes, stirring often.
- 3
Add chili powder, cumin, half of the chopped cilantro, salt, and pepper, and continue cooking for another 3 minutes, stirring occasionally.
- 4
Add the tomatoes, zucchini, and squash. Bring mixture to a simmer.
- 5
Simmer for 15 minutes, stirring occasionally.
- 6
Add beans, and continue to simmer for another 5 minutes.
- 7
Serve the mixture hot. Put remaining cilantro on top.
Source: USDA MyPlate Kitchen · Veggin’ Out Recipe Book Johnson and Wales University and Rhode Island Department of Health WIC Program
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