Veggie-Packed Chili

This recipe is not only delicious but incredibly simple.  You can pretty much just throw everything in the pot and let it cook! Enjoy :)


Makes about 6 servings

  • 2 tbsp. canola oil
  • 2 yellow onions, chopped
  • 3 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 2 cups brown mushrooms, sliced
  • 2 zucchini, sliced
  • 1 yellow squash, sliced
  • 3 garlic gloves, minced
  • 4 roma tomatoes, chopped
  • 1 24 oz. can kidney beans, drained and rinsed
  • 2/3 cup tomato sauce
  • 2 tbsp. tomato paste
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. coriander
  • Season with pepper to taste


Chop onions, celery, bell pepper, mushrooms, zucchini, and squash into bite size pieces


  • Bring a large saucepan with canola oil to medium heat and add onions, celery, bell pepper, mushrooms, zucchini, squash, and garlic
  • After about 5 minutes, combine tomatoes, kidney beans, tomato sauce, and tomato paste
  • Add in remaining spices and season with pepper

  • Cover saucepan and bring to a boil, reduce heat and let simmer for 20-30 minutes stirring occasionally
  • Distribute into bowls and garnish with nonfat Greek yogurt, avocado, cilantro, or basil

Nutritional Information

Serving Size: 373g (1/6 of recipe), Calories: 111, Total Fat: 1g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 346 mg, Total Carbohydrates: 23 mg, Dietary Fiber: 7g, Sugars: 10g, Protein: 6g, Vitamin A: 41%, Vitamin C: 115%, Calcium: 7%, Iron: 10%, Folate: 23%

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