Prep 10 mins
Cook 3 hrs
Delicious WW recipe that's only 1/2 point per cup.
- 2 (822.13 g) can stewed tomatoes
- 226.79 g can tomato sauce
- 538.64 g can red kidney beans, rinsed
- 1 onion
- 1 red pepper
- 1 green pepper
- 1 large zucchini
- 1.23 ml cumin
- 1.23 ml chili powder
- 4.92 ml garlic powder
- Add all ingredients to a pot.
- Bring to a boil and simmer for 2 to 3 hours.
This chili was wonderful with a nice spice to it and great veggie flavour! Your directions were easy to follow and everything came together perfectly in the time stated. Instead of kidney beans I used chickpeas as that was what I had on hand and I also needed to use up some fresh tomatoes so used those instead of the canned ones. THANK YOU SO MUCH for sharing this wonderful, healthy recipe with us, dojemi!
Made and reviewed for the Enjoying Soups Event in the Photo Forum and the Warming Up Party in the Diabetic Forum January 2011.
Oh, my goodness, this was delicious! My finished chili ended up, however, a bit more like soup than chili. I think this was due to the fact that I did not drain my canned stewed tomatoes; the recipe didn't specify, so I assumed that they didn't need to be drained. However, next time I would drain them to achieve a more traditional chili consistency. I am giving five stars, though, because this is such a healthy recipe and its taste is fantastic! I added some chopped onion and cooked for a full three hours. Delish! Thank you. :)
This is a great vegetarian chili recipe. It makes a great lunch with very little calories! Thanks for the posting!