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.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions, peeled and coarsely chopped
- 2 zucchinis, cubed
- 2 sweet potatoes, cubed
+ 7 more ingredients
Instructions
1
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, for 20 minutes.
2
Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
3
Add the corn and cook until warmed throughout.
4
Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.
Nutrition Estimate
287Calories
16gProtein
39gCarbs
6gFat
Per serving • Estimated by Blinner AI