On Line Cookbook
Vegetarian Chili
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information


  • 2 medium potatoes, unpeeled and cut into 1/2 inch pieces
  • 1 medium onion, chopped
  • 1 small yellow bell pepper, seeded and chopped
  • 1 15 oz (420 grm). can garbanzo beans, drained
  • 1 15 oz (420 grm). can kidney beans, drained
  • 1 28 oz (784 grm). can whole tomatoes, undrained
  • 1 8 oz (224 grm). can tomato sauce
  • 1 tbsp (15 ml) chili powder
  • 1 tsp (5 ml) ground cumin
  • 1 medium zucchini, 1/2 inch slices
  • In a large soup pot, add all ingredients except zucchini.
  • Heat to boiling over high heat, breaking up tomatoes with a fork.
  • Reduce heat, cover and cook for 10 minutes.
  • Add zucchini to chili cover and cook another 5-7 minutes, stirring occasionally until potatoes and zucchini are tender.
c/o http://www.24hourfitness.com/html/nutrition/recipes/soups/stew/veg_chili/

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.