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. Recipe source: “Vegetable Chili”, USDA MyPlate Kitchen, public domain. Photo: USDA.
- Total time
- 70 min
- Servings
- 5
- Calories
- 435
- Protein
- 20g
Ingredients
11 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 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.
Step 2
Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
Step 3
Add the corn and cook until warmed throughout.
Step 4
Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
