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    You are in: Home / Recipes / Loaded Veggie Chili (With or Without Meat) Recipe
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    Loaded Veggie Chili (With or Without Meat)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    PSU Lioness's Note:

    I had a ton of veggies in my fridge that needed to get used before they went bad, so I added them to a pot of chili that I was making. It turned out really good, and it made use of produce that would otherwise have gone to waste. (Most measurements are approximate because I usually just eye everything up when I am cooking)

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    Units: US | Metric


    1. 1
      Heat pot over Medium heat. Add turkey, onions, green peppers, 1 tsp chili powder, garlic powder and oregano; cook for 7-10 minutes or until turkey is no longer pink (if not using meat, make sure to add a bit of olive oil before adding peppers and onions so they don't stick).
    2. 2
      Add zucchini; cook 2 minutes.
    3. 3
      Add carrots, tomatoes and sherry; cook 5 minutes.
    4. 4
      Stir in crushed tomatoes, 1 tsp chili powder, garlic salt, chili seasoning mix, red pepper flakes (more or less to taste) and both cans of beans.
    5. 5
      Heat until bubbling, then reduce heat to low and simmer for approximately 1 hour.
    6. 6
      Serve over cornbread.

    Ratings & Reviews:


    Nutritional Facts for Loaded Veggie Chili (With or Without Meat)

    Serving Size: 1 (396 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 273.1
    Calories from Fat 49
    Total Fat 5.4 g
    Saturated Fat 1.3 g
    Cholesterol 39.1 mg
    Sodium 194.4 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 11.1 g
    Sugars 4.5 g
    Protein 22.4 g

    The following items or measurements are not included:

    chili seasoning mix

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