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.

Serves 5 · Vegetables

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

2 tablespoons vegetable oil
2 yellow onions (peeled and coarsely chopped)
2 zucchini (cubed)
2 sweet potatoes (cubed)
3 cloves garlic (peeled and minced)
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
3 cans 16 ounce low-sodium dark red kidney beans (drained and rinsed)
2 cans 14.5 ounce low-sodium diced tomatoes
2 cups frozen corn (unthawed)

Steps

Put the pot over medium heat and when it is hot, add the oil. Add the onions, zucchini, sweet potatoes, garlic and spices and cook, stirring from time to time, 20 minutes.
Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
Add the corn and cook until warmed throughout.
Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)

Calories	427
Protein	20.0 g
Fat	8.0 g
Carbs	78.0 g
Fiber	21.0 g
Sodium	480 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)