You are here

Vegetable Chili

Gadget.Cook's picture
  Cooking oil 2 Tablespoon
  Onion 1 Medium, chopped
  Celery stalks 1 , sliced
  Zucchini/Yellow summer squash 1 Medium, sliced
  Chili powder 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Canned red kidney beans 15 Ounce (1 Can)
  Canned whole kernel corn 8 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Tomato juice 1 Cup (16 tbs)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese/Shredded monterey jack cheese 1 Cup (16 tbs)

Heat wok over high heat; add oil.
Stir-fry onion, celery, and zucchini for 5 minutes.
Stir in chili powder, Worcestershire sauce, and red pepper; stir-fry 1 minute.
Stir in undrained beans, undrained corn, tomato sauce, tomato juice, and olives.
Bring to boiling; reduce heat.
Simmer, uncovered, about 10 minutes or till slightly thickened.
Pass shredded cheese to sprinkle atop chili.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1529 Calories from Fat 639

% Daily Value*

Total Fat 83 g128.2%

Saturated Fat 29.3 g146.7%

Trans Fat 0 g

Cholesterol 121.1 mg40.4%

Sodium 3802.4 mg158.4%

Total Carbohydrates 150 g49.9%

Dietary Fiber 41.8 g167.3%

Sugars 52.4 g

Protein 61 g121.5%

Vitamin A 136.4% Vitamin C 194.9%

Calcium 143.6% Iron 137%

*Based on a 2000 Calorie diet

Vegetable Chili Recipe