Vegetable Chili


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: Easy
Preparation Time: 5 Minutes
Ready In: 5 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1529Calories from Fat 639

 % Daily Value*

Total Fat 83 g128.2%

Saturated Fat 29.34 g146.7%

Trans Fat 0 g

Cholesterol 121.1 mg

Sodium 3802.4 mg158.43%

Total Carbohydrates 150 g49.9%

Dietary Fiber 41.83 g167%

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