Try this vegetarian chili for a great, protein-rich dinner!
What you'll need
Large pot (stockpot) with lid
Spatula or spoon
1 tablespoon Vegetable Oil
2 cloves Garlic finely chopped
2 Zucchini diced (fresh or frozen) or 2 Summer Squash diced
1 cup Corn fresh or frozen
1/2 teaspoon Black Pepper
1/2 teaspoon Salt (feel free to use less)
1 tablespoon Chili Powder
16 ounces Pinto Beans low-sodium, drained and rinsed
16 ounces Black Beans low-sodium, drained and rinsed
16 ounces Red Beans low-sodium, drained and rinsed
30 ounces Diced Tomatoes low-sodium
1 tablespoon Molasses (feel free to use less)
1.In a stockpot, heat vegetable oil over medium heat. Add onion and garlic then cook until soft, about 2 minutes. Add zucchini or squash, corn, and bell peppers then cook until soft, about 5 minutes. Stir in remaining ingredients and bring to a boil.
2.Reduce heat, cover, and simmer for 20 to 25 minutes, stirring occasionally.
3.Serve immediately or cool completely then store in the refrigerator or freezer.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 5 g||6%|
|Saturated Fat 1 g||5%|
|Sodium 580 mg||25%|
|Total Carbohydrate 66 g||24%|
|Dietary Fiber 19 g||68%|
|Protein 20 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: