Veggie Loaded Chili

• Vegan
• Gluten free

• Produce

  • 1 16-ounce can Black beans
  • 4 Carrots
  • 2 Garlic cloves
  • 1 Green bell pepper
  • 1 16-ounce can Kidney beans
  • 1 Onion, medium
  • 2 14.5-ounce cans Tomatoes in, no-salt-added juice
  • 1 Zucchini

• Condiments

  • 1 15-ounce can Tomato sauce

• Baking & Spices

  • 1 tbsp Chili powder

• Oils & Vinegars

  • 1 tbsp Canola oil

Found on homecookingmemories.com

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 carrots, sliced
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1, 16-ounce can kidney beans, rinsed and drained
• 1, 16-ounce can black beans, rinsed and drained
• 1, 15-ounce can tomato sauce
• 2, 14.5-ounce cans no-salt-added diced tomatoes in juice

Directions

• Heat oil in a large soup pot over medium-high heat.
• Add onion and carrots and sauté 5 minutes. Add green pepper and zucchini and sauté another 2 minutes.
• Add garlic and sauté 30 seconds. Add chili powder and all remaining ingredients; bring to a boil.
• Cover, reduce heat, and simmer 30-35 minutes or until the vegetables are tender.

Nutrition