Veggie Chili

Veggie Chili

Nutritional Information

Serves 6

Nutritional Value per serving: Calories 214, Fat 3g, Carbs 40g, Protein 13g


1/2 medium sweet onion, chopped

1 large bell pepper, chopped

1/2 zucchini, chopped

1 Tbsp extra virgin olive oil

3 cloves garlic, finely chopped

2 cups low sodium vegetable broth*

1 Tbsp chili powder

1/2 tsp sea salt

2 (14oz) cans kidney beans, drained (or use a bean medley)

1 (28oz) can diced tomatoes

Sea salt and fresh ground pepper, to taste

1/8 cup chopped cilantro

1-2 sliced fresh jalapeño peppers (optional)


In a large pot, heat oil over medium-high and add onion, bell pepper and garlic. Cook, stirring frequently, until onions begin to brown. Stir in 1/2 cup broth and cook until vegetables are tender.

Stir in chili powder, salt and pepper, remaining broth, beans, zucchini and tomatoes and bring to a boil.

Reduce to a simmer. Simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened.

Serve with cilantro and jalapeños, if using.

*if following a gluten free diet be sure to check the labels. Some broths contain gluten and/or MSG but there are many options that do not!

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