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Full-of-Veggies Chili

Yield Makes 4 quarts

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

Nutrition 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

How to Make It

  1. 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.

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