Vegetable Chili(10 Servings) Recipe

Name: Vegetable Chili(10 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium size green peppers; 1 medium size onion; 1 medium size zucchini (about 10 oz.); 1 medium size yellow straight neck squash (about 10 oz.); 2 Tbsp. salad oil; 2 Tbsp. chili powder; 1 Tbsp. sugar; 3/4 tsp. salt; 1/4 tsp. ground red pepper; 2 (14 1/2 to 16 oz.) cans stewed tomatoes; 2 (15 to 19 oz.) cans pinto beans; 2 (15 to 16 oz.) cans black beans; 1 (4 oz.) can chopped mild green chilies; 2 c. fresh or frozen corn kernels

Servings: persons

2 medium size green peppers
1 medium size onion
1 medium size zucchini (about 10 oz.)
1 medium size yellow straight neck squash (about 10 oz.)
2 Tbsp. salad oil
2 Tbsp. chili powder
1 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. ground red pepper
2 (14 1/2 to 16 oz.) cans stewed tomatoes
2 (15 to 19 oz.) cans pinto beans
2 (15 to 16 oz.) cans black beans
1 (4 oz.) can chopped mild green chilies
2 c. fresh or frozen corn kernels

1
About 45 minutes before serving:
2
Chop green peppers and onion.
3
Cut zucchini and yellow squash lengthwise into quarters; cut each quarter crosswise into 1/2-inch thick slices.
4
In a 5-quart Dutch oven over medium heat, in hot salad oil, cook green peppers and onion until tender.
5
Add zucchini, squash, chili powder, sugar, salt and ground red pepper; cook for 1 minute.
6
Add stewed tomatoes with their liquid, pinto and black beans with their liquid, green chilies with their liquid and corn.
7
Over high heat, heat to boiling.
8
Reduce heat to medium-low; simmer, uncovered, for 20 minutes.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium size green peppers, 1 medium size onion, 1 medium size zucchini (about 10 oz.), 1 medium size yellow straight neck squash (about 10 oz.), and more.

Yes, Vegetable Chili(10 Servings) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chili(10 Servings)

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