Full-of-Veggies Chili

Recipe from

Nutritional Information

Calories 128
Caloriesfromfat 14 %
Fat 2 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 1 g
Protein 16 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 547 mg
Calcium 44 mg

Ingredients

1 large sweet onion, diced
1 large green bell pepper, diced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (12-ounce) package ground beef substitute
1 large zucchini, diced
1 (11-ounce) can whole kernel corn, undrained
2 (15-ounce) cans no-salt-added tomato sauce
2 (10-ounce) cans diced tomato and green chiles, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 teaspoon sugar
1 (1 3/4-ounce) envelope Texas-style chili seasoning mix

Preparation

Sauté first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.

NOTE: Chili may be frozen up to 3 months, if desired.

Note:

November 2000
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