Summer Chili

Adapted from

  • 1/2 c onions, chopped
  • 1 1/2 tsp garlic, minced
  • 1/2 tsp olive oil
  • 10 1/2 ozs chicken broth
  • 1 c canned dark red kidney beans, drained and rinsed
  • 1/4 c celery, chopped
  • 1/4 c carrots, sliced
  • 1 c squash, chopped
  • 1 c zucchini, chopped
  • 1 c bell peppers, chopped
  • 2 c mushrooms, sliced
  • 1/2 c canned crushed tomatoes, chopped
  • 2 tsps chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • 8 ozs tomato sauce
  • 1 tsp honey
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.
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Posted: 8/25/1997
Soups & Stews
Rated by 4 users (4.00)
WW Points* : 0.69
10 servings
Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 62
Calories from Fat 6 (10%)
% Daily Value *
Total Fat 0.6g 1%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 553mg 23%
Potassium 10mg 3%
Total Carbohydrate11g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 3g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.