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.

Yield

5 Servings

Serving size

2 cups

Rating

3.28 of 5 (47 ratings)

Food groups

• Vegetables: 3 1/2 cups

Ingredients

• 2 tablespoons vegetable oil
• 2 yellow onions, peeled and coarsely chopped
• 2 zucchinis, cubed
• 2 sweet potatoes, cubed
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 3 16-ounce cans low-sodium dark red kidney beans, drained and rinsed
• 2 14.5-ounce cans no salt added diced tomatoes
• 2 cups frozen corn

Directions

1. Put the pot over medium heat and when it is hot, add the oil.
2. Add the onions, zucchini, sweet potatoes, garlic, and spices and cook, stirring from time to time, for 20 minutes.
3. Add the kidney beans and 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

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Source

Recipe by: USDA Center for Nutrition Policy and Promotion

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vegetable-chili. Federal works are public domain in the United States.