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Vegetable Chili Recipe

Vegetable Chili Recipe

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. YIELD:12-16 servings

Ingredients

  • 2 large onions, chopped
  • 1 medium green pepper, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cooking oil
  • 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, 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 or soup kettle, saute onions, green pepper and garlic in oil until tender. Add water and carrots; cover and cook over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. Add 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.

Nutritional 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.

Reviews for Vegetable Chili

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MY REVIEW
ejshellabarger
Reviewed 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."

MY REVIEW
skywaitress
Reviewed Jan. 7, 2012

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

MY REVIEW
kskonberg
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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