Summer Vegetarian Chili

Summer Vegetarian Chili

45

"Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity."

Ingredients

{{adjustedServings}} servings 178 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 640 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

  1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
  2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.

Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews

45
  1. 76 Ratings

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This recipe is SOOOO good!! So many fresh vegetables, this is a MUST TRY! I added a can of light kidney beans and used 2 peppers, cuz I love em. I also added a good bottle of beer after I saut...

This is a must have for my recipe collection! I made it for my boyfriend and he LOVED it. The mixture of vegetables in this recipe was delighful. I didn't have the mushrooms and it still turned ...

Very good! Even my meat-loving family members simply loved it!