Directions:
- In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery.
- Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender.
- Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano.
- Microwave covered at High for 16 to 18 minutes or until zucchini is tender.
- Let stand, covered for 5 minutes.
- Season to taste with salt, pepper and pinch of sugar.
- Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 66.86 Kcal (280 kJ) | ||
| Calories from fat | 13.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.55g | 2% | |
|---|---|---|---|
| Sodium | 79mg | 3% | |
| Potassium | 405.04mg | 9% | |
| Total Carbs | 12.12g | 4% | |
| Sugars | 5.7g | 23% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 2g | 4% | |
| Vitamin C | 55.3mg | 92% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.8mg | 5% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 43.5 Kcal (182 kJ) | ||
| Calories from fat | 9.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 2% | |
|---|---|---|---|
| Sodium | 51.4mg | 3% | |
| Potassium | 263.51mg | 9% | |
| Total Carbs | 7.89g | 4% | |
| Sugars | 3.71g | 23% | |
| Dietary Fiber | 2.64g | 16% | |
| Protein | 1.3g | 4% | |
| Vitamin C | 35.9mg | 92% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.5mg | 5% | |
| Calcium | 33.9mg | 5% | |
* 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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