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    You are in: Home / Recipes / Lindsey's Zucchini & Squash Veggie Chili Recipe
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    Lindsey's Zucchini & Squash Veggie Chili

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Candace Michelle 2's Note:

    My friend Lindsey is a vegetarian. She is always sharing her recipes with me, as I love veggies myself. I made this chili on the stove top, then poured it into my crock pot and simmered it for about 4 hours. It was wonderful. I served it to some of my male friends & they loved it, even with the absence of meat! I used my mini electric chopper and chopped the veggies pretty fine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes or until onion is translucent.
    2. 2
      Add the cumin, chili powder, salt, and pepper. Cook a couple minutes.
    3. 3
      Add zucchini, squash, and tomato paste. Cook, stirring frequently, about 5 minutes.
    4. 4
      Stir in black beans, chili beans, both cans of tomatoes, and corn. Add the water then bring to a boil.
    5. 5
      This is where I poured all of mine into my crock pot and simmered for about 4 hours. If you would rather go the quicker route, continue to cook on the stove top an additional 20 minutes or until zucchini is tender. Season with additionally cumin, chili powder, salt, or pepper after tasting.

    Ratings & Reviews:

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    Nutritional Facts for Lindsey's Zucchini & Squash Veggie Chili

    Serving Size: 1 (272 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 198.1
     
    Calories from Fat 31
    15%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 501.6 mg
    20%
    Total Carbohydrate 36.8 g
    12%
    Dietary Fiber 7.1 g
    28%
    Sugars 6.9 g
    27%
    Protein 8.8 g
    17%

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