Vegetable And Potato Chili Recipes
VEGETABLE AND POTATO CHILI
This veggie-loaded chili makes it easy to add some fresh produce to your dinner routine, even in the dead of winter. Starchy potatoes, protein-packed chickpeas and filling black beans will keep you and your family full and satisfied-no meat needed! If that's not enough to make you want to start up your stove and whip up this zesty meal, the fact that this dish is ready in just 30 minutes will certainly seal the deal. So keep this recipe handy when you need a quick weeknight dinner or a dish to vegetarian guests.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In 4-quart Dutch oven, heat all ingredients except zucchini to boiling, breaking up tomatoes and stirring occasionally. Reduce heat; cover and simmer 13 minutes.
- Stir in zucchini. Cover; simmer 5 to 7 minutes or until zucchini is tender.
Nutrition Facts : Calories 450, Carbohydrate 92 g, Cholesterol 0 mg, Fiber 21 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1250 mg
VEGETABLE CHILI
This chili, packed with beans and vegetables, has an appealing red color and fabulous flavor. I always make a large batch so that everyone can have seconds. - Charlene Martorana, Madison, Ohio
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.
Nutrition Facts : Calories 182 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 467mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
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