Vegetarian

Beanless Veggie Chili takes several minutes to prepare.

Beanless Veggie Chili takes several minutes to cook.

Beanless Veggie Chili makes 14 servings.

The ingredients for Beanless Veggie Chili are:

2 cups coarsely chopped onions
2 green peppers
3 large cloves of garlic - pressed (or I chop/mince)
1/4 cup oil of your choice
3 cups shredded carrots
1 large zucchini - diced
1 cup celery chopped
2 - 28 oz cans of diced tomatoes
2 cans (7 oz each) green chilies drained & chopped
Seasoning to taste. I use salt, pepper, splash of tabasco, chili powder, and cumin
*2 cans (1 lb each) kidney beans
*1 can (1 lb) pinto beans

*not included in nutritional info, but

Here is how you make Beanless Veggie Chili:

Saute onion, green peppers, & garlic in the oil until tender, stirring. Stir in carrots, zucchini, celery, tomatoes, green chilies, & seasonings. Cook over low heat for 30 minutes, stirring often. Add beans and cook another 30 minutes. Sometimes I add some frozen corn at the end. Serve 1 cup of chili over 1 cup of rice and sprinkle with shredded cheese. Yum!Makes 14 one cup servings.Number of Servings: 14Recipe submitted by SparkPeople user SWMGRRL.

The nutritional information for Beanless Veggie Chili is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 101.3

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 112.2 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 3.4 g
• Protein: 2.3 g