Vegetable Chili

Prep 10 m
Cook 30 - 35 m



  1. 1 of 2 Heat oil in large pot or Dutch oven over medium heat. Add onion, red and green peppers, and jalapeno; saute for 5 minutes. Add zucchini; cook until onions are translucent and softened, about 4 minutes. Add chili powder, cumin, salt and pepper.
  2. 2 of 2 Stir in tomatoes, black beans, corn and vegetable broth; simmer for 20 to 25 minutes or until reduced and thickened. Makes 5 cups.
Nutrition Information for Vegetable Chili
Servings Per Recipe:
Per Serving: 5 g pro., 0 g sat. fat, 15 g carb., 0 mg chol., 3 g Fat, total, 4 g fiber, 339 mg sodium, 87 kcal cal.
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Printed from 06/25/2019