Vegetable Chili

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  • Makes: 6 servings
  • Start to Finish: 40 mins

Vegetable Chili

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1.0 by 1 people

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Directions

  1. In a 4-quart pot stir together undrained tomatoes, water, beans, tomato sauce, chili powder, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes. Using a potato masher, mash beans slightly. Stir in the corn and zucchini. Return to boiling; reduce heat. Cover and simmer 10 minutes more or until vegetables are tender. Spoon into serving bowls. Top each serving with 2 tablespoons cheese. Makes 6 servings.
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Nutrition Facts (Vegetable Chili)

  • Per serving:
  • 386 kcal ,
  • 9 g fat
  • (5 g sat. fat ,
  • 30 mg chol. ,
  • 1732 mg sodium ,
  • 63 g carb. ,
  • 16 g fiber ,
  • 22 g pro.
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