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Ready In:
45 minutes
Serves: 6
Try this vegetarian chili for a great, protein-rich dinner!
What you'll need
Large pot (stockpot) with lid
Sharp knife
Spatula or spoon
Ingredients
Serves 6
1 tablespoon Vegetable Oil
1 Onion diced
2 cloves Garlic finely chopped
2 Zucchini diced (fresh or frozen) or 2 Summer Squash diced
1 cup Corn fresh or frozen
2 Bell Peppers diced
1/2 teaspoon Black Pepper
1/2 teaspoon Salt (feel free to use less)
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
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)
Directions
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.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 370 | ||
| % 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:
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