Try this Vegetables Chili recipe, or contribute your own.
Suggest a better description* use crushed tomatoes with added puree. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low, add beans, zucchini, and corn. Simmer 15 minutes or until vegetables are tender. Makes 8 servings. Notes/Hints: For fat free, spray vegetables with Pam and omit oil, thus "wilting" them instead of cooking in oil. Wilt means using little heat and covering the pan. Also, because of use of canned vegetables, this recipe may not be suitable for those on a low-sodium diet. Suggested toppings for chili: non-fat sour cream, non-fat cheddar cheese substitute, and chopped scallions.
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Serving Size: 1 Serving (617g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 489 | ||
Calories from Fat: 161 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 984mg | 34 % | |
Potassium 1120mg | 29 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 13.4g | 53 % | |
Sugars, other 68.8g | ||
Protein 14.9g | 21 % | |
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: 489
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