Chunky Veggie Chili

By Site Admin

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 2 cans (14-1/2 ounce each)

  • diced tomatoes, undrained

  • 2/3 cup hot salsa

  • 1-1/2 teaspoon chili powder

  • 1-1/2 ground cumin

  • 2 cans(15 to 16 ounces each) red kidney beans, rinsed and drained

  • 1 large red bell pepper, chopped

  • 1 large zucchini, cut into 1/2 inch chunks

  • 1 medium-size yellow squash, cut into 2-inch chunks

  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 power, 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 bowl and serve

Nutritional Facts

11/2 Starch
2 Vegetable
Callories 162
Calories from fat 21
Total fat 2g
Saturated fat 0g
Cholesterol 0mg
Sodium 396 mg
Carbohydrate 29g
Dietary fiber 8g
Sugar 9g
Protein 9g

soup chili squash vegetarian low saturated fat

5 replies

polina123 2013-05-06 21:39:11 -0500 Report

sounds good but my family love their ground beef so i buy extra lean one because of me..but am sure to try this one