Spicy Vegetable Chili Recipe
Spicy Vegetable Chili Recipe photo by Taste of Home

Spicy Vegetable Chili Recipe

Publisher Photo
This chili makes a great comforting meal on cool autumn nights. I love dipping oat bran bread into it. —Nancy Zimmerman, Cape May Court House, New Jersey
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 35 min.
MAKES: 8 servings

Ingredients

  • 1 medium onion, chopped
  • 1 medium carrot, thinly sliced
  • 1 medium green pepper, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 small zucchini, sliced
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 can (4 ounces) chopped green chilies
  • 3 tablespoons chili powder
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon white wine vinegar
  • Minced fresh cilantro and fat-free sour cream, optional

Nutritional Facts

1 cup (calculated without sour cream) equals 195 calories, 3 g fat (trace saturated fat), 0 cholesterol, 423 mg sodium, 35 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Directions

  1. In a Dutch oven, saute the onion, carrot, pepper, mushrooms and zucchini in oil until tender. Add garlic; cook 1 minute longer.
  2. Add the tomatoes, beans, tomato sauce, green chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes, stirring occasionally.
  3. Stir in vinegar. Serve in soup bowls; garnish each with cilantro and sour cream if desired. Yield: 8 servings (2 quarts).
Originally published as Spicy Vegetable Chili in Healthy Cooking October/November 2009, p62

Nutritional Facts

1 cup (calculated without sour cream) equals 195 calories, 3 g fat (trace saturated fat), 0 cholesterol, 423 mg sodium, 35 g carbohydrate, 11 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Reviews for Spicy Vegetable Chili

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 29, 2012

"This was very good. My husband doesn't like a lot of the ingredients that was in this but I thought I would give it a try anyway. He liked it a lot and said that this was one to make again. I did cut the spice in half like others suggested and it turned out perfect. Thanks so much!"

MY REVIEW
Reviewed Sep. 20, 2012

"I added a can of baked beans and black beans for reasons I'm not sure of lol but it was yummy."

MY REVIEW
Reviewed Sep. 20, 2012

"Unless really spicy is what you're after, I would leave out the cumin, decrease chili powder by half. I added a cup of frozen corn and 1 cup of salsa since I didn't have tomato sauce and 1/2 tsp salt."

MY REVIEW
Reviewed Sep. 20, 2012

"

mknuth
Can anyone tell me what the idea is behind adding the vinegar?
It's just a flavor enhancer. 
"

MY REVIEW
Reviewed Sep. 20, 2012

"I would use black beans to bump upthefiber."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT