Lindsey's Zucchini & Squash Veggie Chili Recipe

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Lindsey's Zucchini & Squash Veggie Chili
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Ingredients:

Directions:

  1. Heat oil in a large pot over medium heat. Add the onion and garlic and cook about 5 minutes or until onion is translucent.
  2. Add the cumin, chili powder, salt, and pepper. Cook a couple minutes.
  3. Add zucchini, squash, and tomato paste. Cook, stirring frequently, about 5 minutes.
  4. Stir in black beans, chili beans, both cans of tomatoes, and corn. Add the water then bring to a boil.
  5. This is where I poured all of mine into my crock pot and simmered for about 4 hours. If you would rather go the quicker route, continue to cook on the stove top an additional 20 minutes or until zucchini is tender. Season with additionally cumin, chili powder, salt, or pepper after tasting.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 64.85 Kcal (272 kJ)
Calories from fat 32.46 Kcal
% Daily Value*
Total Fat 3.61g 6%
Cholesterol 0.4mg 0%
Sodium 36.13mg 2%
Potassium 241.71mg 5%
Total Carbs 7.18g 2%
Sugars 2.28g 9%
Dietary Fiber 1.5g 6%
Protein 1.67g 3%
Vitamin C 4.8mg 8%
Iron 0.9mg 5%
Calcium 20.7mg 2%
Amount Per 100 g
Calories 79.32 Kcal (332 kJ)
Calories from fat 39.7 Kcal
% Daily Value*
Total Fat 4.41g 6%
Cholesterol 0.49mg 0%
Sodium 44.19mg 2%
Potassium 295.66mg 5%
Total Carbs 8.78g 2%
Sugars 2.78g 9%
Dietary Fiber 1.84g 6%
Protein 2.05g 3%
Vitamin C 5.8mg 8%
Iron 1.1mg 5%
Calcium 25.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.3
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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