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Vegetable Chili

Name: Vegetable Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16 servings.
Cuisine: North America, Cajun, Mexican
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

3 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 45 min.

Makes

16 servings

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

Vegetable Chili Recipe photo by Taste of Home

Next Recipe

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

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.
Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes.
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.

Vegetable Chili

Total Time

Makes

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Ingredients

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