Vegetable Chili
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 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
Ingredients
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2 large onions, chopped
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1 medium green pepper, chopped
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1 tablespoon canola oil
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3 garlic cloves, minced
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1/2 cup water
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2 medium carrots, cut into chunks
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2 medium potatoes, peeled and cubed
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1 can (14-1/2 ounces) chicken broth
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1 to 2 tablespoons chili powder
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2 tablespoons sugar
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1 teaspoon ground cumin
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3/4 teaspoon dried oregano
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1 small zucchini, sliced 1/4 inch thick
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1 small yellow squash, sliced 1/4 inch thick
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2 cans (28 ounces each) crushed tomatoes
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1/3 cup ketchup
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
Directions
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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.
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2.
Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes.
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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.
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