Vegetable Chili

Total Time

Prep: 15 min. Cook: 45 min.

Makes

16 servings

Updated: Oct. 27, 2023
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

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

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.

Nutrition Facts

1 cup: 182 calories, 2g fat (0 saturated fat), 0 cholesterol, 467mg sodium, 35g carbohydrate (7g sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat.