Veggie-Loaded Chili (and it’s freezer-friendly!)
Veggie-Loaded Chili (and it’s freezer-friendly!) takes approximately 55 minutes from beginning to end. One portion of this dish contains approximately 10g of protein, 6g of fat, and a total of 214 calories. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 88 cents per serving. The Super Bowl will be even more special with this recipe. Plenty of people really liked this side dish. This recipe from Oh My Veggies has 1862 fans. A mixture of ear corn, zucchini, chili powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a very affordable recipe for fans of American food. Overall, this recipe earns an excellent spoonacular score of 97%. If you like this recipe, you might also like recipes such as Veggie Packed Freezer-Friendly Breakfast Burritos, Veggie Packed Freezer-Friendly Breakfast Burritos, and The Very Best Waffle (Freezer Friendly).
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
2 (10-ounce) cans diced tomatoes with green chili peppers
1/8-1/4 teaspoon cayenne pepper (optional; 1/4 teaspoon is very spicy!)
1 tablespoon chili powder
1 1/2 cups cooked black beans (or 1 can), rinsed
1 ear corn, kernels removed
1 clove garlic, minced
2 teaspoons ground cumin
1 1/2 cups cooked kidney beans (or 1 can), rinsed
2 tablespoons olive oil
1 medium onion, diced
2 teaspoons dried oregano
1 small red pepper, diced
Salt and pepper to taste
2 tablespoons tomato paste
1 small yellow squash, diced
1 small zucchini, diced
Equipment:
dutch oven
Cooking instruction summary:
Heat the oil in a Dutch oven over medium heat. Add the onion and cook until it’s softened, 5-7 minutes. Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute. Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7-10 minutes. Add the tomatoes, tomato paste, corn, and beans. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste.
Step by step:
1. Heat the oil in a Dutch oven over medium heat.
2. Add the onion and cook until it’s softened, 5-7 minutes.
3. Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute. Stir in the zucchini, yellow squash, and red pepper; cook until they’re softened, 7-10 minutes.
4. Add the tomatoes, tomato paste, corn, and beans. Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste.
Nutrition Information:
covered percent of daily need
