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Full-of-Veggies Chili

Full-of-Veggies Chili

Southern Living NOVEMBER 2000

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 14%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1g
  • Protein: 16g
  • Carbohydrate: 19g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 547mg
  • Calcium: 44mg
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