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Skier's Vegetable Chili

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Ingredients
  Onion 1 Cup (16 tbs), chopped
  Chopped onion 1 Cup (16 tbs)
  Green pepper 1⁄2 Cup (8 tbs), diced
  Diced green pepper 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Zucchini 2 Cup (32 tbs), chopped
  Chopped zucchini 2 Cup (32 tbs)
  Carrot 1 Cup (16 tbs), chopped
  Chopped carrot 1 Cup (16 tbs)
  Pinto beans/Kidney beans 30 Ounce, rinsed (2 Can)
  Canned pinto beans/Kidney beans 30 Ounce, rinsed, drained (2 cans,15 ounce each)
  Canned diced tomatoes 32 Ounce (2 cans,16 ounce each)
  Diced tomatoes 32 Ounce (2 Can)
  Chilli powder 2 Tablespoon
  Chili powder 2 Tablespoon
  Cumin 1⁄4 Teaspoon
  Italian seasoning 1 Teaspoon
  Pepper To Taste
  Water 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a 4-quart saucepan, heat olive oil and saute onions and green peppers on medium-low for about 8 minutes.
2) When the onions turn soft and transluscent, add in the garlic, zucchini and carrot. Turn dowm the flame and cook for about 2 minutes.
3) Add in the beans, tomatoes, chilli powder, cumin powder, Italian Seasoning, pepper and 1/2 cup of water. Stir well to mix.
4) Allow the mixture to come to a boil. Continue cooking on low for abouy 35 to 45 minutes.

SERVING
5) Serve the Skier's Vegetable Chilli hot along with toasted French Bread slices on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
55 Minutes

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4949 Calories from Fat 560

% Daily Value*

Total Fat 63 g97.4%

Saturated Fat 9 g45.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6008.2 mg250.3%

Total Carbohydrates 883 g294.2%

Dietary Fiber 243.2 g972.9%

Sugars 97.2 g

Protein 262 g524.7%

Vitamin A 1519.5% Vitamin C 877.7%

Calcium 216.3% Iron 426.2%

*Based on a 2000 Calorie diet

Skier's Vegetable Chili Recipe