Veggie Cincy Chili Recipe

Name: Veggie Cincy Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups onions, diced; 3 zucchini, diced; 3 carrots, diced; 1 green pepper, diced; 1 red pepper, diced; 6 garlic cloves, minced; 28 ounces diced tomatoes; 8 ounces tomato sauce; ¼ cup hot chili powder; 2 teaspoons sugar; 1 ½ teaspoons cinnamon; 1 teaspoon salt; ¾ teaspoon allspice; 15 ounces red beans, drained & rinsed

Servings: persons

1 ½ cups onions, diced
3 zucchini, diced
3 carrots, diced
1 green pepper, diced
1 red pepper, diced
6 garlic cloves, minced
28 ounces diced tomatoes
8 ounces tomato sauce
¼ cup hot chili powder
2 teaspoons sugar
1 ½ teaspoons cinnamon
1 teaspoon salt
¾ teaspoon allspice
15 ounces red beans, drained & rinsed

1
Cook onion over med-high for 5 minutes (add water as needed to keep from sticking).
2
Add zucchini, carrots, peppers & garlic.
3
Cook 5 minutes.
4
Add remaining (except beans).
5
Bring to boil, reduce to simmer, cover & cook 30 minutes.
6
Add beans, stir & re-cover for 15 minutes.
7
Serve over cooked pasta.
8
Add cheese, crackers & additional onions to taste.

514

kcal

Calories

Fat

109

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 ½ cups onions, diced, 3 zucchini, diced, 3 carrots, diced, 1 green pepper, diced, and more.

Yes, Veggie Cincy 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.

Veggie Cincy Chili

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