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Vegetable Chili Recipe
Vegetable Chili Recipe photo by Taste of Home

Vegetable Chili Recipe

Read Reviews (2)
4.8 2
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Cook: 45 min.
MAKES: 12-16 servings

Ingredients

  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 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

Nutritional Facts

1 cup (prepared with reduced-sodium broth) equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 467 mg sodium, 35 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Directions

  1. In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes.
  2. Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes.
  3. Add the 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.
Originally published as Vegetable Chili in Taste of Home February/March 1997, p27

Nutritional Facts

1 cup (prepared with reduced-sodium broth) equals 182 calories, 2 g fat (trace saturated fat), 0 cholesterol, 467 mg sodium, 35 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Reviews for Vegetable Chili(2)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 7, 2012

This is very filling, my husband makes it all the time!

MY REVIEW
Reviewed Oct. 20, 2010

I love this recipe! It is very hearty, freezes well, and pleases a crowd! I have made it for sevearl large groups and always get great comments on it. You can't go wrong with this recipe!

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