This time of year is perfect for a hearty bowl of chili. This vegetarian recipe is packed with healthy veggies, like immunity-boosting bell peppers, carrots, and sweet potatoes, creating a nutritious and filling meal in less than an hour.
Servings: 6 | Prep time: 20 minutes | Cooking time: 45 minutes
1 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 cup zucchini, chopped
1 cup carrot, chopped
1 1/2 teaspoon minced garlic
2 tablespoon olive oil
1/2 teaspoon cumin
1 cup water
3 cups diced tomato
1 cup mild or medium salsa
3 cups sweet potato, peeled and cubed
1 can (28 ounces) red kidney beans, black-eyed peas or garbanzo beans, drained
2 cups or 1 can corn, drained
Salt and pepper as needed
- In large soup pot, sauté onion, bell peppers, zucchini, carrot, and garlic in olive oil for about 5 minutes or until tender.
- Stir in cumin, salt, pepper, water, tomatoes, salsa, and sweet potato. Simmer for 20 minutes.
- Add kidney beans, black-eyed peas, or garbanzo beans and corn.
- Cook an additional 20 minutes over low heat. Season to taste.
Nutrition information (per serving)
Calories: 220 | Carbohydrates: 43 grams | Dietary fiber: 9 grams | Sugars: 4 grams | Added sugar: 0 grams | Total fat: 4 grams | Saturated fat: 0 grams | Cholesterol: 0 milligrams | Protein: 10 grams | Sodium: 210 milligrams
If you like this recipe, you might also enjoy our recipe for vegan baked tofu tamale pie.
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