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Veggie Chili Recipe

Veggie Chili Recipe

1 Hr(s)
15 Min(s) Prep
45 Min(s) Cook
Healthy Living
Behold a Veggie Chili Recipe that packs a lot of veggie power—including squash, carrots, peppers and tomatoes. Enjoy our Veggie Chili Recipe tonight!
What You Need
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10 servings
Original recipe yields 10 servings
2 medium onions, chopped
10 arbol chiles, stemmed, torn into pieces
1 medium butternut squash, peeled, cubed (about 3 cups)
4 large carrots (1 lb.), chopped
2 red peppers, seeded and chopped
2 cans (15.5 oz. each) red kidney beans, drained
2 cans (14.5 oz. each) diced tomatoes, undrained
2 cans (8 oz. each) tomato sauce
1 cinnamon stick
5 cups hot cooked rice
1/2 cup chopped cilantro, divided
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Let's Make It
1
Heat dressing in large stockpot on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Stir in chiles; cook 1 min.
2
Add squash, carrots, red peppers, beans, tomatoes, tomato sauce and cinnamon stick; bring to boil. Simmer on medium-low 30 min. or until squash is tender.
3
Discard cinnamon stick. Serve chili over rice; top with cheese and cilantro.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with round buttery crackers with whole wheat.
Tip 2
Special Extra
Garnish each serving with 1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream.
Tip 3
Nutrition Bonus
The carrots in this low calorie, low fat chili are an excellent source of vitamin A.
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 630mg
27%
Total Carbohydrates 58g
21%
Dietary Fiber 9g
32%
Sugars 13g
26%
Protein 16g
32%
Vitamin A
290%
Vitamin C
45%
Calcium
30%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 10 servings, about 1-3/4 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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