There are so many veggies in this chunky vegetarian chili recipe. We used black beans and chickpeas, but you can substitute any beans you like.
Almost any vegetable will taste good in this chili, so if you have extra kale or spinach in the fridge, or you want to try butternut squash instead of sweet potatoes, go for it!
Chunky Vegetable Chili
- 2 tsp. olive oil
- 2 medium sweet potatoes, peeled, cubed
- 1 medium onion, chopped
- 1 medium yellow bell pepper, coarsely chopped
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1 can (28-oz) whole tomatoes, undrained
- 1 can (15-oz) chickpeas (garbanzo beans), drained, rinsed
- 1 can (15-oz) black beans, drained, rinsed
- 1 can (8-oz) tomato sauce, no sugar added
- 1 medium zucchini, cubed
- 6 Tbsp. nonfat plain yogurt
Heat oil in large saucepan over medium-high heat.
Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add chili powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
Top each serving with 1 Tbsp. yogurt.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
Makes a great FFC side.
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