Directions:
- In a large stockpot, heat olive oil over medium-high heat.
- Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
- Add squash and zucchini and cook through- about 6-8 more minutes.
- Add tomatoes (and liquid) and broth.
- Bring to a boil.
- Drain (if using canned) and add the beans to the pot.
- Reduce heat to low and simmer for 15 minutes.
- Add chili powder, cumin and cilantro.
- Continue to simmer until chili is thickened- about 8 minutes.
- Add salt and pepper to taste.
- Add the cayenne, if desired.
- Serve over rice or with sour cream and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.94 Kcal (649 kJ) | ||
| Calories from fat | 81.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 0% | |
| Sodium | 392.26mg | 16% | |
| Potassium | 367.91mg | 8% | |
| Total Carbs | 16.9g | 6% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 4.22g | 17% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 63.5mg | 106% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 27.3mg | 152% | |
| Calcium | 43.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.42 Kcal (349 kJ) | ||
| Calories from fat | 43.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 14% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 211.2mg | 16% | |
| Potassium | 198.1mg | 8% | |
| Total Carbs | 9.1g | 6% | |
| Sugars | 2.58g | 19% | |
| Dietary Fiber | 2.27g | 17% | |
| Protein | 1.74g | 6% | |
| Vitamin C | 34.2mg | 106% | |
| Vitamin A | 0.9mg | 53% | |
| Iron | 14.7mg | 152% | |
| Calcium | 23.5mg | 4% | |
* 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.
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