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Spicy Vegetable Chili

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  Vegetable cooking spray 1
  Vegetable oil 2 Teaspoon
  Thinly sliced carrot 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced
  Peeled cubed red potato 2 Cup (32 tbs)
  Canned no salt added beef broth 1 Cup (16 tbs), undiluted
  Water 1 Cup (16 tbs)
  Frozen whole kernel corn 1 Cup (16 tbs), thawed
  Chunky salsa 1 Cup (16 tbs) (Use Commercial Variety)
  Canned no salt added tomato sauce 15 Ounce (1 Can)
  Chili powder 1 1⁄2 Tablespoon
  Ground cumin 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned red kidney beans 15 Ounce, drained (1 Can)
  Shredded reduced fat cheddar cheese 2 Ounce (1/2 Cup)

Coat a large Dutch oven with cooking spray; add oil, and place over medium-high heat until hot.
Add carrot, 1 cup onion, green pepper, and garlic; saute until tender.
Add potato and next 8 ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 30 minutes.
Cover and simmer an additional 30 minutes or until potato is tender.
Add beans, and cook, uncovered, an additional 5 minutes.
Spoon chili into individual serving bowls; sprinkle each serving with 1 tablespoon cheese.
If desired, top with sour cream and green onions.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1646 Calories from Fat 277

% Daily Value*

Total Fat 31 g48.3%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 31.8 mg10.6%

Sodium 5067 mg211.1%

Total Carbohydrates 286 g95.2%

Dietary Fiber 65 g260.2%

Sugars 57.9 g

Protein 69 g138.9%

Vitamin A 693% Vitamin C 284.2%

Calcium 104.7% Iron 100.5%

*Based on a 2000 Calorie diet

Spicy Vegetable Chili Recipe