Vegetable Chili
From USDA MyPlate Kitchen. USDA Center for Nutrition Policy and Promotion
What goes in
- 29.6 mlvegetable oil
- 2yellow onions
- 2zucchinis
- 2sweet potatoes
- 3garlic
- 9.9 mlground cumin
- 29.6 mlchili powder
- 9.9 mldried oregano
- 3 canslow-sodium dark red kidney beans
- 2 canslow-sodium diced tomatoes
- 2 cupsfrozen corn
How to cook it
- Put the pot over medium heat and when it is hot, add the oil. Add the onions, zucchini, sweet potatoes, garlic, and spices and cook, stirring from time to time, for 20 minutes.
- Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
- Add the corn and cook until warmed throughout.
- Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.
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