Vegetable Chili

Chunks of zucchini, sweet potatoes, and frozen corn add a creative twist to this chili dish. Combined with canned beans and diced tomatoes this tasty one-pot meal will hit the spot.

• Prep: 20 min
• Cook: 50 min
• Total: 1 hr 10 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• one-pot
• healthy
• comfort food
• savory
• classic
• crowd-pleaser

Ingredients

• 2 tablespoon vegetable oil
• 2 yellow onions (peeled, coarsely chopped)
• 2 zucchinis (cubed)
• 2 sweet potatoes (cubed)
• 3 clove garlic (minced)
• 2 teaspoon cumin (ground)
• 2 tablespoon chili powder
• 2 teaspoon oregano (dried)
• 3 can dark red kidney beans (16-ounce, low-sodium, drained, rinsed)
• 2 can diced tomatoes (14.5-ounce, no salt added)
• 2 cup corn (frozen)

Instructions

1. Put the pot over medium heat and when it is hot, add the vegetable oil.
2. Add the yellow onions, zucchini, sweet potatoes, garlic, cumin, chili powder, and oregano and cook, stirring from time to time, for 20 minutes.
3. Add the dark red kidney beans and diced tomatoes.
4. Stir and cook, covered, until the squash is tender, about 30 minutes.
5. Add the corn and cook until warmed throughout.
6. Serve right away or transfer to a container once cooled.
7. Refrigerate up to 5 days.

Nutrition (per serving)

• Calories: 435
• Protein: 19.9 g
• Carbohydrates: 77.2 g
• Fat: 8.5 g
• Fiber: 23.4 g
• Sodium: 441 mg
• Saturated Fat: 1.4 g
• Sugar: 18.6 g