Summer Chili
Adapted from
Unknown
10 servings
| 1/2 c onions, chopped | 2 c mushrooms, sliced | ||
| 1 1/2 tsp garlic, minced | 1/2 c canned crushed tomatoes, chopped | ||
| 1/2 tsp olive oil | 2 tsps chili powder | ||
| 10 1/2 ozs chicken broth | 1 tsp cumin | ||
| 1 c canned dark red kidney beans, drained and rinsed | 1 tsp salt | ||
| 1/4 c celery, chopped | 1/4 tsp black pepper | ||
| 1/4 c carrots, sliced | 1/8 tsp cayenne pepper | ||
| 1 c squash, chopped | 8 ozs tomato sauce | ||
| 1 c zucchini, chopped | 1 tsp honey | ||
| 1 c bell peppers, chopped |
In a large saucepan, cook onion and garlic, in oil until tender. Add water, kidney beans, celery, carrots, squash, zucchini, pepper, mushrooms, tomatoes, tomato sauce, and honey until soft. Mix in chili powder, cumin, black pepper, salt, and cayenne until blended. Simmer all ingredients about one hour, or until bubbly.
| Calories | 58 | %CFF | 10 % | |
| Total Fat | 0.5 g | Saturated Fat | 0.0 mg | |
| Protein | 3 g | Cholesterol | 0.6 g | |
| Carbohydrates | 11 g | Sodium | 559 mg | |
| Sugars | 4 g | Fiber | 3 g | |
|
0.69 WW Points | ||||
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Rated by 4 users (4.0)
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