Rainbow Veggie Chili

Rainbow Veggie Chili

81
theveggieone 0

"Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner."

Ingredients

1 h 35 m {{adjustedServings}} servings 188 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large pot over medium-high heat. Stir in zucchini, yellow squash, red bell pepper, green bell pepper, jalapeno, garlic, and onion. Cook 5 minutes, just until tender.
  2. Mix tomatoes with liquid, tomato paste, black beans, corn, and chili beans in spicy sauce into the pot. Season with chili powder, oregano, black pepper, and cayenne pepper. Bring to a boil. Reduce heat to low and simmer 1 hour, stirring occasionally.
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Reviews

81
  1. 110 Ratings

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Very delicious! I added ground turkey and used 2 zucchini and 2 yellow squash. I added 1 teaspoon of cumin and a little extra chili powder because of my additions. I also used frozen corn instea...

This recipe was even better than we'd hoped. I omitted the yellow squash (didn't have any) and added a yellow pepper (along with the green pepper.) I also added a can of diced tomatoes because...

Very wonderful! first off i have never made a chili before, (and i don't like beans). I bought a cornbread mix a couple of weeks ago and realized i needed to do something with it and thought wel...