Vegetable Chili

Name: Vegetable Chili
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 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

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

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.

Originally published as Vegetable Chili in Taste of Home February/March 1997

Reviews

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Average Rating:

ejshellabarger

Jan 18, 2015

This recipe was just okay. I won't make it again, but appreciated trying a healthier chili variety. It was very tomato-y and sweet.
skywaitress

Jan 7, 2012

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

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!