Vegetable Chili

Vegetable Chili
Yield: 5 cups Prep 10 mins Cook 30 mins to 35 mins

Ingredients

  • 2 tablespoons oil
  • 1 medium-size onion, chopped
  • 1 sweet red pepper, diced
  • 1 sweet green pepper, diced
  • 1 jalapeno pepper, seeded and chopped
  • 2 medium-size zucchini, diced (about 2 cups)
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (19 ounces) black beans, drained and rinsed
  • 1 cup corn kernels
  • 1/2 cup canned vegetable broth

Make It

1. Heat oil in large pot or Dutch oven over medium heat. Add onion, red and green peppers, and jalapeno; saute for 5 minutes. Add zucchini; cook until onions are translucent and softened, about 4 minutes. Add chili powder, cumin, salt and pepper.

2. Stir in tomatoes, black beans, corn and vegetable broth; simmer for 20 to 25 minutes or until reduced and thickened. Makes 5 cups.

Nutrition Facts

Amount Per Serving: cal. (kcal): 87, Fat, total (g): 3, chol. (mg): , sat. fat (g): , carb. (g): 15, fiber (g): 4, pro. (g): 5, sodium (mg): 339, Percent Daily Values are based on a 2,000 calorie diet.