Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with low-sodium broth)
  • Calories:
  • 160
  • Fat:
  • 2 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 390 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 0 g
  • Protein:
  • 7 g
Contest Winning Recipe

Vegetable Chili

This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. — Charlene Martorana, Madison, Ohio

SERVINGS

12-16

CATEGORY

Low Fat

METHOD

Stovetop - One-Dish

PREP

15 min.

COOK

45 min.

TOTAL

60 min.

INGREDIENTS

  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 2 medium carrots, cut into chunks
  • 2 medium potatoes, peeled and cubed
  • 1 can (14-1/2 ounces) chicken broth
  • 1 to 2 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 1 small zucchini, sliced 1/4 inch thick
  • 1 small yellow squash, sliced 1/4 inch thick
  • 2 cans (28 ounces each) crushed tomatoes
  • 1/3 cup ketchup
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

DIRECTIONS

In a Dutch oven or soup kettle, saute onions, green pepper and garlic in oil until tender. Add water and carrots; cover and cook over medium-low heat for 5 minutes.
    Add potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes.
    Add zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes. Yield: 12-16 servings.

Printed from tasteofhome.com Jul 5, 2008

Copyright Reiman Media Group, Inc © 2008