Hearty Vegetable Chili

This hearty, fiber-packed vegetable chili combines plant-based protein from kidney beans with antioxidant-rich sweet potatoes and zucchini for a deeply satisfying, nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 2 tablespoons vegetable oil · 249 kcal in the whole recipe
• 2 yellow onions, peeled and coarsely chopped · 111 kcal in the whole recipe
• 2 zucchinis, cubed · 65 kcal in the whole recipe
• 2 sweet potatoes, cubed · 133 kcal in the whole recipe
• 3 cloves garlic, minced · 13 kcal in the whole recipe
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 2 teaspoons dried oregano
• 3 cans (16 ounces each) low-sodium dark red kidney beans, drained and rinsed · 1205 kcal in the whole recipe
• 2 cans (14.5 ounces each) no salt added diced tomatoes · 149 kcal in the whole recipe
• 2 cups frozen corn · 250 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions, cubed zucchini, sweet potatoes, minced garlic, cumin, chili powder, and oregano. Cook, stirring occasionally, for 20 minutes.

   

2. Stir in the drained kidney beans and diced tomatoes. Cover the pot and simmer over medium-low heat for about 30 minutes, or until the sweet potatoes and zucchini are tender.

   

3. Stir in the frozen corn and cook for another 5 minutes until heated through. Serve warm, or let cool and store in the refrigerator for up to 5 days.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.