Veggie-Loaded Chili (and it’s freezer-friendly!)

Veggie-Loaded Chili (and it’s freezer-friendly!) takes approximately 55 minutes from beginning to end. One portion of this dish contains approximately 10g of protein, 6g of fat, and a total of 214 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 88 cents per serving. The Super Bowl will be even more special with this recipe. Plenty of people really liked this side dish. This recipe from Oh My Veggies has 1862 fans. A mixture of ear corn, zucchini, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very affordable recipe for fans of American food. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, you might also like recipes such as Veggie Packed Freezer-Friendly Breakfast Burritos, Veggie Packed Freezer-Friendly Breakfast Burritos, and The Very Best Waffle (Freezer Friendly).

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

2 (10-ounce) cans diced tomatoes with green chili peppers

1/8-1/4 teaspoon cayenne pepper (optional; 1/4 teaspoon is very spicy!)

1 tablespoon chili powder

1 1/2 cups cooked black beans (or 1 can), rinsed

1 ear corn, kernels removed

1 clove garlic, minced

2 teaspoons ground cumin

1 1/2 cups cooked kidney beans (or 1 can), rinsed

2 tablespoons olive oil

1 medium onion, diced

2 teaspoons dried oregano

1 small red pepper, diced

Salt and pepper to taste

2 tablespoons tomato paste

1 small yellow squash, diced

1 small zucchini, diced

Equipment:

dutch oven

Cooking instruction summary:

Heat the oil in a Dutch oven over medium heat. Add the onion and cook until it’s softened, 5-7 minutes. Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute. Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7-10 minutes. Add the tomatoes, tomato paste, corn, and beans. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste.

 

Step by step:


1. Heat the oil in a Dutch oven over medium heat.

2. Add the onion and cook until it’s softened, 5-7 minutes.

3. Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute. Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7-10 minutes.

4. Add the tomatoes, tomato paste, corn, and beans. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste.


Nutrition Information:

Quickview
214k Calories
10g Protein
6g Total Fat
33g Carbs
46% Health Score
Limit These
Calories
214k
11%

Fat
6g
9%

  Saturated Fat
0.9g
6%

Carbohydrates
33g
11%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
401mg
17%

Get Enough Of These
Protein
10g
21%

Vitamin C
35mg
43%

Fiber
10g
41%

Folate
157µg
39%

Manganese
0.71mg
35%

Iron
4mg
25%

Potassium
808mg
23%

Vitamin A
1120IU
22%

Magnesium
84mg
21%

Vitamin B6
0.39mg
20%

Vitamin B1
0.29mg
19%

Phosphorus
191mg
19%

Copper
0.34mg
17%

Vitamin K
17µg
17%

Vitamin E
2mg
17%

Vitamin B2
0.2mg
12%

Vitamin B3
2mg
11%

Zinc
1mg
10%

Calcium
89mg
9%

Vitamin B5
0.58mg
6%

Selenium
2µg
3%

covered percent of daily need
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