Soup

Vegetable Chili is for Soup.

Vegetable Chili takes 15 minutes to prepare.

Vegetable Chili takes 40 minutes to cook.

Vegetable Chili makes 16 servings.

The ingredients for Vegetable Chili are:

2 large onions, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup water
2 medium carrots, cut into chunks
2 medium potatoes, cubed
2 cans (16 ounces) vegetable broth
1 tablesppon organic blue agave nectar or raw honey
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 small zucchini, sliced
1 small yellow squash, sliced
2 cans (28 ounces) diced tomatoes
1/3 cup tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) garbanzo beans, rinsed and drained
1 can (16 ounces) black beans, rinsed and drained
1 can (16 ounces) black-eyed peas, rinsed and drained

Here is how you make Vegetable Chili:

In a large soup pot, saute onions, green pepper and garlic in oil until tender. Add water and carrots, cover and cooke over medium-low heat for 5 minutes. Add potatoes, broth, chili powder, sweetner, cumin and oregano, salt, black pepper and cayenne pepper; cover and cook 10 minutes. Add zucchini, squash, tomatoes and tomato sauce, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.Serving Size: Yield: 12-16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user ALBINOSNAY.

The nutritional information for Vegetable Chili is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 173.8

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 560.7 mg
• Total Carbs: 33.2 g
• Dietary Fiber: 8.8 g
• Protein: 8.0 g

The dietary needs meet for Vegetable Chili is Vegan