4 Carrots 2 Stalks Celery 2 Green Peppers 1 Red Pepper 1 Onion 10 Cloves Garlic 2 Tbs. Olive Oil
Second Ingredients:
1 Zucchini 1 Yellow Squash 1 Eggplant, small 1 Sweet Potato 1/2 Butternut Squash 4 Cups V-8 Juice 4 Cups Water
Final Ingredients:
5 Tbs. Dark Chili Powder 1/4 tsp. Crushed Red Pepper 1/4 tsp. Ground Black Pepper 1/2 tsp. Salt 2 Tbs. Cumin, ground 1 Tbs. Oregano, dry leaf 1 Tbs. Granulated Garlic 1 Can Pinto Beans, 14 oz. 1 Can Black Beans, 14 oz. 1.5 Cups Corn, frozen
Gather and wash first ingredients.
Peel and chop garlic.
Small dice onion, peppers, carrot and celery.
Gather and wash second ingredients.
Peel and dice sweet potato and half butternut squash.
Dice zucchini, yellow squash and eggplant.
Place all first ingredients into a large, hot pan.
Cook and stir ingredients for about 8 minutes.
Vegetables should just begin to soften.
Add everything from the second ingredient column.
Bring liquid to a boil and turn down to a simmer.
Simmer vegetables, uncovered, about 15 minutes.
Gather and measure all ingredients from final ingredient column.
After the vegetables have been simmering for 15 minutes add all ingredients from the final ingredient column to the pot.
Continue to simmer vegetable chili for about 40 minutes or until vegetables are cooked soft.
Optional Step:
For a thicker chili place 3 cups of the cooked vegetable chili into a blender and puree.
Pour vegetable chili puree back into the chili pot and mix well.
Serving Size 1 Cup Vegetable Chili Servings Per Recipe 20 Calories 159 Calories from Fat 22 Total Fat 3g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 254mg Total Carbohydrate 29g Dietary Fiber 8g Sugars 6g Protein 7g
