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Veggie Chili

Recipe #301130 | 1¾ hours | 20 min prep | SERVES 8 , 12 cups (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Mom2C

Wonderful vegetarian chile that is mildly spicy and very easy to make. Great for a chilly day with some cornbread. Also great served with cheese and sour cream or over rice.

Posted on: Apr 29, 2008

Print Recipe

Ingredients

  • 2 (15 ounce) cans tomatoes (I usually use garlic and oregano)
  • 2 tablespoons soy sauce
  • 1 large onion, chopped
  • 2 teaspoons oil
  • 1 (15 ounce) can kidney bean
  • 1 (15 ounce) can corn
  • 2 cups picante sauce (I use mild)
  • 1 green bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1/2 teaspoon oregano

    • Directions

    1. 1
      Combine all ingredients in large kettle or crock pot on medium heat.
    2. 2
      Cook until vegetables are tender.

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    Nutrition Facts

    Serving Size 1 (341g)

    Recipe makes 8 servings

    Calories 165
    Calories from Fat 22 (13%)
    Amount Per Serving %DV
    Total Fat 2.5g 3%
    Saturated Fat 0.4g 2%
    Monounsaturated Fat 0.9g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 815mg 33%
    Potassium 831mg 23%
    Total Carbohydrate 33.0g 10%
    Dietary Fiber 6.9g 27%
    Sugars 9.1g
    Protein 7.6g 15%
    Vitamin A 1327mcg 26%
    Vitamin B6 0.4mg 19%
    Vitamin B12 0.0mcg 0%
    Vitamin C 36mg 60%
    Vitamin E 1mcg 4%
    Calcium 57mg 5%
    Iron 1mg 10%

    detailed view...

    how is this calculated?

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