Vegetable Chili

Name: Vegetable Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can crushed tomatoes; 1 large can tomato paste; 1 c. water; 2 c. shredded zucchini and carrot; 1 c. shredded onion and pepper; 1 large shredded Granny Smith apple; 1 can kidney beans; 1 tsp. chili powder; 1 tsp. cumin; 1 tsp. crushed red pepper; 1 small can jalapeno peppers, chopped

Eats Now Editorial Team · 211 kcal · Soups & Stews

Jump to Recipe

Vegetable Chili – a delicious recipe with tomatoes, tomato paste, water, zucchini, onion, apple. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 can crushed tomatoes
1 large can tomato paste
1 c. water
2 c. shredded zucchini and carrot
1 c. shredded onion and pepper
1 large shredded Granny Smith apple
1 can kidney beans
1 tsp. chili powder
1 tsp. cumin
1 tsp. crushed red pepper
1 small can jalapeno peppers, chopped

1
In a large crock-pot, combine tomatoes, paste, water and jalapeno peppers.
2
Stir in cumin, chili powder and red pepper. Add vegetables and apple.
3
Cook 3 hours to 1 day.
4
The longer the better.
5
One hour before serving, add kidney beans, a bit more chili powder and red pepper.
6
Serve with taco shells and sour cream.

211

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.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 can crushed tomatoes, 1 large can tomato paste, 1 c. water, 2 c. shredded zucchini and carrot, 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.

Quick Info

Servings
4 servings
Calories
211 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Cabbage Patch Stew
Roast Red Capsicum (Bell Pepper) And Tomato Soup
Chicken Pozole
Slow Cooker Hearty Beef Stew

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy