This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied—no meat needed! If that’s not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.
1. In a 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 40 minutes.
2. Stir in zucchini. Cover; simmer 30 minutes or until all vegetables are tender.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 159 | ||
Calories from Fat: 5 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 312mg | 11 % | |
Potassium 644.7mg | 17 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 23.5g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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