Veggie Chili

12 45 187
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 12
Veggie Chili
Health Highlights


1 large White onion (diced)
2 tbsp Extra virgin olive oil
2 1/2 tsp Sea Salt
1 medium pepper(s) Red bell pepper (diced)
1 medium pepper(s) Green bell pepper (diced)
2 large Carrots (diced)
1 large Zucchini (diced)
3 tbsp Chili powder
2 can(s) (15 oz) Red kidney beans, canned, drained (rinsed)
1 can (15oz) Navy beans, canned (drained and rinsed)
1 can(14oz) Crushed tomatoes canned (unsalted)
1 can(s) (28oz) Diced tomatoes, canned (unsalted)


1. In a large pot, sauté onions with 2 Tbsp. olive oil for about 2 minutes at a medium-high heat.

2. Add peppers, carrot, zucchini and 1 Tbsp. of the chili powder and sauté for 2 more minutes.

3. Add the beans, tomatoes, salt and remaining 2 Tbsp. of chili powder.

4. Bring to a boil, reduce heat to medium-low and simmer, covered, for about 25-30 minutes, stirring occasionally.

5. Remove from heat and let stand for another 10 minutes.



When in season, use 3 1/2 cups peeled and diced fresh tomatoes instead of canned.


provide key vitamins and minerals important for good health and maintenance of the body!


are a great source of vegetarian protein and they are high in fiber which may help to promote healthy digestion! 

Nutrition Facts

Per Portion

Calories 187
Calories from fat 34
Calories from saturated fat 6.2
Total Fat 3.7 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 1.8 g
Cholesterol 0
Sodium 985 mg
Potassium 816 mg
Total Carbohydrate 33 g
Dietary Fiber 10.2 g
Sugars 3.0 g
Protein 10.6 g

Dietary servings

Per Portion

Meat Alternative 0.7
Vegetables 2.6

Energy sources