Vegetable Chili Recipe

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium green peppers; 1 medium onion; 1 medium zucchini; 1 medium yellow squash; 2 Tbsp. oil; 2 Tbsp. chili powder; 1 Tbsp. sugar; 3/4 tsp. salt; 1/4 tsp. ground red pepper; 1 can pinto beans; 1 can kidney beans; 1 can black-eyed peas; 1 can black beans; 2 c. fresh or frozen corn; 2 (16 oz.) cans stewed tomatoes

Servings: persons

2 medium green peppers
1 medium onion
1 medium zucchini
1 medium yellow squash
2 Tbsp. oil
2 Tbsp. chili powder
1 Tbsp. sugar
3/4 tsp. salt
1/4 tsp. ground red pepper
1 can pinto beans
1 can kidney beans
1 can black-eyed peas
1 can black beans
2 c. fresh or frozen corn
2 (16 oz.) cans stewed tomatoes

1
Chop green peppers and onion.
2
Cook in oil in 5-quart pan until tender.
3
Cut zucchini and squash into fourths lengthwise, then into 1/2-inch cubes.
4
Add zucchini, squash, chili powder, sugar, salt and ground red pepper.
5
Cook 1 minute.
6
Add tomatoes, beans and corn (with liquid).
7
Cook over high until boiling. Reduce to medium-low.
8
Simmer, uncovered, for 20 minutes.

684

kcal

Calories

Fat

117

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 15 ingredients. The key ingredients include: 2 medium green peppers, 1 medium onion, 1 medium zucchini, 1 medium yellow squash, and more.

Yes, Vegetable Chili 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

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