Sweet Vegetable Chili
For those of you non-meat fanatics, this recipe is sweet relief. A 100% vegetarian dish, it goes great when served with French baguette and a glass of red wine.
Ingredients
For 10 people
- 2 medium green peppers
- 1 medium onion
- 1 medium zucchini
- 1 mediu, yellow squash
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) chili powder
- 3 teaspoon(s) sugar
- 1/4 teaspoon(s) ground red pepper
- 32 ounce(s) stewed tomatoes (2-16 oz. cans)
- 32 ounce(s) pinto beans (2-16 ounce cans)
- 4 cup(s) black beans (2-16 ounce cans)
- 2 cup(s) frozen corn
- 8 tablespoon(s) mild chilies, chopped
Directions
- Forty-five minutes before serving, chop peppers and onions; slice squash into 1/2 inch slices. In 5-quart pot, heat oil; cook peppers and onion. Add zucchini, chili powder, sugar, and red pepper; cook one minute.
- Add stewed tomatoes, beans, corn; heat to boiling and reduce heat to medium-low; simmer, uncovered 20 minutes.
Nutrition facts
- Kcal: 297.37 kcal
- Fibers (g): 15.3g
- Sodium (mg): 994.72mg
- Carbs: 55.64g
- Fat: 4.54g
- Saturated fat (g): 0.5g
- Proteins: 12.5g