Spicy Vegetable Chili
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Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.4 (20)

Spicy Vegetable Chili

NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 24%
CARBS 40G66% OF CAL
11G FIBER19G OTHER10G TOTAL SUGAR
FAT 5G20% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty vegetarian chili loaded with fresh vegetables, beans, and spices. Warming and satisfying for lunch or dinner.

mainamericansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 2 tablespoons olive oil or butter
  • 1 cup onions (diced)
  • 1 large green bell pepper (chopped)
  • 1/2 cup celery (diced)
  • 2 zucchini (diced)
  • 1 cup frozen sweet corn
  • 1/2 cup frozen sweet peas
  • 1 14.5 oz can fire-roasted tomatoes
  • 1 10 oz can Rotel tomatoes
  • 1 15. oz can Tomato sauce
  • 13.4 oz black beans (drained and rinsed)
  • 13.4 oz garbanzo beans (drained and rinsed)
  • 13.4 oz kidney beans (drained and rinsed)
  • SPICES
  • 3 tablespoons chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoons smoked paprika
  • 1-2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon cilantro (optional)
  • 1-2 tablespoons parsley
  • 2 teaspoons thyme
  • 1 tablespoon basil
  • cayenne pepper (enough to reach desired heat)
  • seasoning salt (if needed)
PREP
10M
SODIUM
683MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.