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Vegetable Chili

Healthycooking's picture
Ingredients
  Canola oil 2 Tablespoon
  Onions 2 , coarsely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Chili powder 1 Tablespoon
  Celery stalks 2 , diced
  Carrots 2 , diced
  Sweet red pepper/Sweet green pepper 1 , diced
  Diced tomatoes 16 Ounce
  Vegetable stock 1 Cup (16 tbs)
  Yellow squash 2 , sliced
  Red kidney beans 1 Can (10 oz), drained, rinsed
  Frozen corn kernels 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Lowfat sour cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a skillet, heat oil, add onions, garlic and sauté until soft and slightly browned, add chili powder and cook for another 3 minutes.
2. Add in celery, carrots, sweet pepper and sauté until soft.
3. Now, add in diced tomatoes, stock and bring to a boil. Add yellow squash, kidney beans, corn and simmer for about 30 minutes, stirring occasionally until tender.

SERVING
4. Add parsley and serve in individual bowls topped up with sour cream.
5. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
2

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4.28158
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1228 Calories from Fat 249

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 6.9 g34.4%

Trans Fat 0.1 g

Cholesterol 20.1 mg6.7%

Sodium 464.7 mg19.4%

Total Carbohydrates 193 g64.5%

Dietary Fiber 49.9 g199.5%

Sugars 51.9 g

Protein 62 g123.8%

Vitamin A 363.4% Vitamin C 262.8%

Calcium 34.8% Iron 74.2%

*Based on a 2000 Calorie diet

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Vegetable Chili Recipe