Easy Vegetable Chili

Easy Vegetable Chili might be just the American recipe you are searching for. This main course has 342 calories, 18g of protein, and 13g of fat per serving. This gluten free and lacto ovo vegetarian recipe serves 6 and costs $2.02 per serving. Many people made this recipe, and 218 would say it hit the spot. This recipe from Nutmeg Nanny requires frozen corn, garlic, chipotle chili powder, and yellow onion. From preparation to the plate, this recipe takes roughly 50 minutes. The Super Bowl will be even more special with this recipe. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is super. Similar recipes include Quick & Easy Chipotle Turkey Chili for a #SundaySupper Chili Cook-Off, Easy 5-Ingredient Chili: How to Spruce Up Canned Chili, and Vegetable Chili II.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 cup black beans

1 (24 ounce) can chopped or crushed tomatoes in juice

1/4 teaspoon cayenne pepper

1-1/2 tablespoons chili powder

1/2 - 1 teaspoon chipotle chili powder (this is spicy so use as much or as little as desired)

1/4 cup diced cilantro

1 tablespoon cumin powder

2 cups frozen corn

3 cloves garlic, minced

1 green bell pepper, chopped

1 teaspoon kosher salt

1 pound chopped mushrooms

2 tablespoons olive oil

1 red bell pepper, chopped

1 cup shredded/cubed sharp cheddar cheese (optional)

1 teaspoon smoked paprika

1 cup vegetable stock

1 medium yellow onion, chopped

2 small zucchinis, chopped

Equipment:

pot

Cooking instruction summary:

Add a large soup pot over medium-high heat and add olive oil.When the oil is hot add onion, red bell pepper and green bell pepper. Cook until the vegetables start to soften. Add in garlic, zucchini, corn and mushrooms. Cook until the vegetables are soft and add in chili powder, cumin, smoked paprika, salt, cayenne, tomatoes, vegetable stock and black beans.Bring soup to a boil, reduce the heat and simmer for 20 minutes. Stir in cilantro and add more salt if necessary. If desired serve sprinkled with sharp cheddar cheese.

 

Step by step:


1. Add a large soup pot over medium-high heat and add olive oil.When the oil is hot add onion, red bell pepper and green bell pepper. Cook until the vegetables start to soften.

2. Add in garlic, zucchini, corn and mushrooms. Cook until the vegetables are soft and add in chili powder, cumin, smoked paprika, salt, cayenne, tomatoes, vegetable stock and black beans.Bring soup to a boil, reduce the heat and simmer for 20 minutes. Stir in cilantro and add more salt if necessary. If desired serve sprinkled with sharp cheddar cheese.


Nutrition Information:

Quickview
337k Calories
17g Protein
12g Total Fat
44g Carbs
61% Health Score
Limit These
Calories
337k
17%

Fat
12g
20%

  Saturated Fat
4g
31%

Carbohydrates
44g
15%

  Sugar
10g
11%

Cholesterol
19mg
7%

Sodium
850mg
37%

Get Enough Of These
Protein
17g
35%

Vitamin C
66mg
81%

Fiber
11g
47%

Manganese
0.82mg
41%

Folate
163µg
41%

Vitamin A
1996IU
40%

Phosphorus
368mg
37%

Vitamin B2
0.61mg
36%

Potassium
1228mg
35%

Copper
0.68mg
34%

Vitamin B6
0.65mg
33%

Vitamin B3
6mg
31%

Magnesium
112mg
28%

Iron
4mg
28%

Vitamin B1
0.41mg
27%

Calcium
226mg
23%

Vitamin E
3mg
22%

Vitamin B5
2mg
20%

Zinc
2mg
18%

Selenium
12µg
18%

Vitamin K
17µg
17%

Vitamin B12
0.19µg
3%

Vitamin D
0.26µg
2%

covered percent of daily need
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Food Trivia

20% of people in the UK believe they have a food allergy, but only 2% actually do.

Food Joke

School lunches are not generally popular with those that have to eat them, and sometimes with good reason. "What kind of pie do you call this?" asked one schoolboy indignantly. "What's it taste of?" asked the cook. "Glue!" "Then it's apple pie, the plum pie tastes of soap."

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