Appetizers / Soups / Salads

Vegetable-Bean Chili is for Soup.

Vegetable-Bean Chili takes several minutes to prepare.

Vegetable-Bean Chili takes 20 minutes to cook.

Vegetable-Bean Chili makes 6 servings.

The ingredients for Vegetable-Bean Chili are:

1 dried New Mexico chile
1 dried ancho chile
3 tablespoons olive oil
2 cups chopped onion
3 garlic cloves, minced
2 carrots, peeled and cut into -inch dice
1 8-ounce yellow summer squash, thinly sliced into rounds
1 8-ounce zucchini, cut into -inch dice
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded cut into -inch dice
2 tablespoons chili powder blend
1 teaspoon cumin seeds, coarsely ground
½ teaspoon salt
¼ teaspoon black pepper
1 28-ounce can fire-roasted tomatoes, chopped
1 8-ounce can sweet corn kernels, drained
1 16-ounce can kidney beans, undrained
1 15-ounce can black beans, rinsed and drained

Here is how you make Vegetable-Bean Chili:

Using kitchen shears, remove the stems from the chiles. Cut them open and remove the seeds. Cut the chiles into several pieces and place in a small bowl. Pour 1 cup of boiling water over the chiles and soak for 30 minutes. Drain the softened chiles (discard the water) and place them in a blender with 1 cup of hot water and blend until smooth. Set aside. Heat the olive oil in a Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, just until softened, about 3 minutes. Add the garlic, carrots, yellow squash, zucchini and bell peppers. Cook, stirring occasionally, until the vegetables are tender-firm, 5 to 8 minutes. Stir the chili powder blend, cumin, salt and pepper into the vegetables and cook for about 2 minutes. Add the fire-roasted tomatoes, corn kernels and beans to the mixture. Stir in the blended dried chiles and bring to a simmer over medium-high heat. Reduce the heat to low and simmer the chili for about 20 minutes, stirring occasionally. Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user TERELOU.

The nutritional information for Vegetable-Bean Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 311.6

• Total Fat: 4.2 g
• Cholesterol: 0.0 mg
• Sodium: 427.6 mg
• Total Carbs: 57.7 g
• Dietary Fiber: 18.7 g
• Protein: 16.0 g

The dietary needs meet for Vegetable-Bean Chili is Low Fat