Vegetable Chili

Name: Vegetable Chili
Total time: 50 min
Yield: 5 Servings
Ingredients: 🧅 2 yellow onions; 🥒 2 zucchinis; 2 sweet potatoes; 🧄 3 cloves garlic; 2 teaspoons ground cumin; 2 tablespoons chili powder; 2 teaspoons dried oregano; 3 cans 16 ounce low-sodium dark red kidney beans; 2 cans 14.5 ounce low-sodium diced tomatoes; 🌽 2 cups frozen corn; 2 tablespoons vegetable oil

Cost $15, save $10

Source: Recommended by CookPal

50 Min
5 Servings
$15

Vegetable Chili

Cost $15, save $10

Source: Recommended by CookPal

50 Min
5 Servings
$15

INGREDIENTS

Vegetables
- 🧅 2 yellow onions
- 🥒 2 zucchinis
- 2 sweet potatoes
- 🧄 3 cloves garlic
Spices
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
Canned Goods
- 3 cans 16 ounce low-sodium dark red kidney beans
- 2 cans 14.5 ounce low-sodium diced tomatoes
Frozen Goods
- 🌽 2 cups frozen corn
Oils
- 2 tablespoons vegetable oil

STEPS

Put the pot over medium heat and when it is hot, add the oil. Add the onions, zucchini, sweet potatoes, garlic, and spices and cook, stirring from time to time, for 20 minutes.

Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.

Add the corn and cook until warmed throughout.

Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.

NUTRIENTS

Per 1 serving

🔥

427

Calories

20
Protein
78
Carbs
8
Fats

💡 For extra depth of flavor, try roasting the sweet potatoes before adding them to the pot.You can substitute zucchini with other vegetables like bell peppers or squash.Freeze leftovers in portion-sized containers for an easy meal later.