Rustic veggie chili

209 cal Serves 8 servings
Prep time 0h 15m
Cook time 0h 35m
Total time 0h 50m
Bowl of vegetarian chili with sour cream on wooden cutting board

Ingredients

Directions

  1. Step 1

    Cut zucchini into pieces measuring ½ to 1 inch (1 to 2.5 cm). Slice butternut squash and peppers into pieces measuring about the same size as zucchini. In a large saucepan, melt butter over medium heat. Add onion, garlic and jalapeno. Cook for 3 minutes until onion begins to soften. Stir in seasonings and bay leaves. Stir in squash, zucchini and peppers. Add tomatoes and beans; stir. Cover; bring to a boil, stirring occasionally. Reduce heat; simmer, stirring occasionally for 20 minutes.
  2. Step 2

    Whisk flour into milk. Gradually stir into chili. Simmer, uncovered, stirring occasionally for 10 more minutes or until your desired thickness. Discard bay leaves. Stir in corn and coriander.

Nutritional Information

Per serving (1 portion)

Calories
209
Protein
11 g
Sodium
502 mg
Potassium
831 mg
Total fat
4 g
Saturated fat
2 g
Cholesterol
6 mg
Carbonhydrates
36 g
Fibre
11 g
Sugars
12 g
Added sugars
0 g