Recipes

Sweet Vegetable Chili

For those of you non-meat fanatics, this recipe is sweet relief. A 100% vegetarian dish, it goes great when served with French baguette and a glass of red wine.
Print Recipe
Cuisine Continental
Servings 10 servings
Calories 2973.66 kcal

Ingredients
  

  • 2 medium green peppers
  • 1 medium onion
  • 1 medium zucchini
  • 1 mediu, yellow squash
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) chili powder
  • 3 teaspoon(s) sugar
  • 1/4 teaspoon(s) ground red pepper
  • 32 ounce(s) stewed tomatoes (2-16 oz. cans)
  • 32 ounce(s) pinto beans (2-16 ounce cans)
  • 4 cup(s) black beans (2-16 ounce cans)
  • 2 cup(s) frozen corn
  • 8 tablespoon(s) mild chilies, chopped

Instructions
 

  • Forty-five minutes before serving, chop peppers and onions; slice squash into 1/2 inch slices.
  • In 5-quart pot, heat oil; cook peppers and onion.
  • Add zucchini, chili powder, sugar, and red pepper; cook one minute.
  • Add stewed tomatoes, beans, corn; heat to boiling and reduce heat to medium-low; simmer, uncovered 20 minutes.

Nutrition

Calories: 2973.66kcalCarbohydrates: 556.36gProtein: 125.02gFat: 45.43gSaturated Fat: 4.97gSodium: 9947.16mgFiber: 152.95gSugar: 93.85g
Keyword Compound, Tomato, Vegetables
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