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Spicy Vegetable Chili

 Spicy Vegetable Chili
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
8 ServingsPrep: 25 min. Cook: 35 min.

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

Directions

  • In a Dutch oven, saute the onion, carrot, pepper, mushrooms and
  • zucchini in oil until tender. Add garlic; cook 1 minute longer.
  • Add the tomatoes, beans, tomato sauce, green chilies and seasonings.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 35 minutes,
  • stirring occasionally.

2 of 2

Spicy Vegetable Chili (continued)

Directions (continued)

  • Stir in vinegar. Serve in soup bowls; garnish each with cilantro and
  • sour cream if desired.
  • Yield: 8 servings (2 quarts).
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.