Quick Vegetarian Chili

Cooking Light
This dish is great when you need something hot, quick, and nutritious. The spiciness of the chili can be decreased simply by seeding the jalapeño.
6 servings (serving size: 1 1/3 cups)

Ingredients

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1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 1/2 cups chopped zucchini
1 cup chopped red bell pepper
1 cup chopped green bell pepper
4 cups chopped tomatoes (about 1 3/4 pounds)
1 tablespoon chili powder
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
2 (5.5-ounce) cans spicy-hot vegetable juice
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 jalapeño pepper, minced

Preparation

Heat oil in a Dutch oven over medium-high heat; add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add zucchini and bell peppers; cook 5 minutes, stirring frequently. Add tomatoes and remaining ingredients, stirring well to combine. Cover, reduce heat, and simmer 20 minutes, stirring occasionally.

Created date

November 2003

Nutritional Information

Calories 200
Caloriesfromfat 18 %
Fat 3.6 g
Satfat 0.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 10 g
Carbohydrate 36.2 g
Fiber 12 g
Cholesterol 0.0 mg
Iron 3.2 mg
Sodium 573 mg
Calcium 71 mg