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    You are in: Home / Recipes / Veggie Chili Recipe
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    Veggie Chili

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    firestarter's Note:

    I prepare a half-recipe of this (usually on weekends) to use up left over vegetables. It's very forgiving. Feel free to add other veggies. I've used carrots and broccoli and it's still turned out well.

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    Ingredients:

    Serves: 16

    Yield:

    bowls

    Units: US | Metric

    Directions:

    1. 1
      halve bell peppers and roast in oven or toaster oven until skin softens but has not changed color, 3-5 minutes, then chop into 1/4 inch squares.
    2. 2
      In a large pot, heat oil over medium heat, then add onions and garlic and cook until soft.
    3. 3
      Add zucchini squash, bell beppers, corn and cook, 5 minutes.
    4. 4
      Add spices (chili powder, cumin, salt, cayenne) and stir around 30 seconds.
    5. 5
      Add marinara, tomatoes and black beans. stir and lower heat to simmer.
    6. 6
      Leave simmering between 20 minutes to an hour.
    7. 7
      Serve on bowls and garnish with chopped cilantro.

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    Ratings & Reviews:

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    Nutritional Facts for Veggie Chili

    Serving Size: 1 (187 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 132.9
     
    Calories from Fat 22
    16%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.9 mg
    0%
    Sodium 403.7 mg
    16%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 6.3 g
    25%
    Sugars 6.9 g
    27%
    Protein 5.7 g
    11%

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