Vegetable Chili(Very Low-Fat) Recipe

Name: Vegetable Chili(Very Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green pepper; 1 onion; 2 celery stalks; 1/2 lb. fresh mushrooms; 2 carrots; 1 pkg. French's Chili-O mix; 1/4 tsp. garlic salt; 1/2 tsp. or to taste chili powder; 1 (15 oz.) can Northern beans; 1 (16 oz.) can dark red kidney beans; 1 (15 oz.) can black beans; 1 (28 oz.) can sliced stewed tomatoes; 1 (8 oz.) can tomato sauce; 1 (8 oz.) can water

Servings: persons

1 green pepper
1 onion
2 celery stalks
1/2 lb. fresh mushrooms
2 carrots
1 pkg. French's Chili-O mix
1/4 tsp. garlic salt
1/2 tsp. or to taste chili powder
1 (15 oz.) can Northern beans
1 (16 oz.) can dark red kidney beans
1 (15 oz.) can black beans
1 (28 oz.) can sliced stewed tomatoes
1 (8 oz.) can tomato sauce
1 (8 oz.) can water

1
Cut green pepper, onion and celery into large pieces.
2
Slice mushrooms.
3
Slice carrots into short thin strips.
4
spray Pam on bottom of large soup pot.
5
Saute all vegetables.
6
Add Chili-O mix and stir.
7
Add can of water.
8
Add all beans (undrained), tomato sauce and stewed tomatoes (undrained).
9
Add garlic salt and chili powder.
10
Simmer 30 minutes.
11
Serve as is or over rice.

165

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: 1 green pepper, 1 onion, 2 celery stalks, 1/2 lb. fresh mushrooms, and more.

Yes, Vegetable Chili(Very Low-Fat) 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(Very Low-Fat)

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