Veggie-Loaded Chili

When it’s cold outside and you’re stuck inside, why not seize the opportunity to get your veggie fix! Sure, beans are an excellent protein source, but this produce-packed chili will also boost your daily vegetable intake in no time! This recipe comes to us from Mindy of It All Begins with Dirt.

Serves 6

  • 1/2 tbsp. olive oil
  • 3 cloves of garlic
  • 2 cans of diced tomatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped zucchini
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1/2 poblano pepper or 1 large jalapeño, chopped and some seeds left in for heat, optional
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 2 tbsp. dried oregano
  • 1/2 cup vegetable broth
  • 4 oz chili powder (to taste)

Add olive oil to to a large stock pan over medium heat. Once the oil is hot, add in the onions, peppers, carrots, celery and zucchini and cook until the veggies just start to become tender.

Next, add in the beans. Then add the tomatoes, garlic, oregano and broth. Stir.

Add chili powder depending on your taste preference.

Bring this mixture to a boil while stirring to combine all the flavors.  Once it boils, put a lid on it and turn down the heat to simmer, then wait patiently if you can for about 1 hour. This allows the flavors to meld beautifully together. Stir occasionally to prevent sticking.

Serve it up and eat it while it’s hot.  It’s even better the next day!

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Nutrition Information

Veggie-Loaded Chili

Servings per Recipe: 6

Amount per Serving

Calories:  305

Calories from Fat:  43

Total Fat:  5g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  523mg

Carbohydrates:  54g

Dietary Fiber:  24g

Sugars:  7g

Vitamin A:  136%

Vitamin C:  93%

Calcium:  19%

Iron:  39%

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