Big-Batch Veggie Chili

Vegetarian
Gluten Free
Health score
29%
Big-Batch Veggie Chili
55 min.
15
307kcal

Suggestions


Are you ready to cozy up with a hearty, wholesome meal that's perfect for any occasion? Look no further than our Big-Batch Veggie Chili – a delightful dish crafted for both vegetarian chili lovers and those seeking a gluten-free option. With its rich flavors and delightful textures, this chili is not just a meal, it's an experience!

This recipe serves a whopping 15 people, making it ideal for gatherings, potlucks, or even meal prep for busy days ahead. Imagine the tantalizing aroma wafting through your kitchen as you sauté fresh ingredients like carrots and onions, and then watch as vibrant vegetables mingle with wholesome beans and tomatoes to create a filling and satisfying dish.

Loaded with protein, fiber, and an array of colorful veggies like zucchini, yellow squash, and corn, this chili is both nutritious and delicious – packing in approximately 307 calories per serving! The included spices and seasoning will gently warm your taste buds without overwhelming them, allowing the natural flavors to shine through.

Whether you serve it for lunch, dinner, or on game day with your favorite toppings such as fresh cilantro, tangy sour cream, and sharp cheddar cheese, this Big-Batch Veggie Chili is the comforting bowl of goodness you've been waiting for. Grab your Dutch oven and let’s dive into a delightful cooking journey that will leave you and your guests craving more!

Ingredients

  • 30 oz black beans drained and rinsed canned
  • 29 oz tomatoes diced undrained canned
  • 30 oz cannellini beans drained and rinsed canned
  • oz tomato sauce canned
  • large carrots diced
  • 3.6 oz chili seasoning kit 
  • 15 servings toppings: cilantro fresh shredded sour chopped
  • cup kernel corn whole frozen
  • medium onion diced
  • cups sacremento tomato juice 
  • tablespoon vegetable oil 
  •  baby squash yellow chopped
  • large zucchini chopped

Equipment

  • dutch oven

Directions

  1. Saut carrots and onion in hot oil in a 5- to 6-qt. Dutch oven over medium heat 7 minutes or until onions are translucent. Stir in half of red pepper packet from chili kit; stir in all of remaining packets. Saut mixture 2 minutes. Stir in tomato sauce and next 7 ingredients.
  2. Bring to a boil; cover, reduce heat to medium low, and simmer, stirring occasionally, 30 minutes or until vegetables are tender.
  3. Serve with desired toppings.
  4. Note: We tested with Wick Fowler's 2 Alarm Chili Kit.

Nutrition Facts

Calories307kcal
Protein21.43%
Fat35.55%
Carbs43.02%

Properties

Glycemic Index
15.94
Glycemic Load
1.86
Inflammation Score
-10
Nutrition Score
24.268695634344%

Flavonoids

Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.37mg
Kaempferol
0.11mg
Myricetin
0.05mg
Quercetin
2.5mg

Nutrients percent of daily need

Calories:307.2kcal
15.36%
Fat:12.78g
19.66%
Saturated Fat:6.23g
38.92%
Carbohydrates:34.81g
11.6%
Net Carbohydrates:24g
8.73%
Sugar:5.97g
6.64%
Cholesterol:30mg
10%
Sodium:600.96mg
26.13%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.34g
34.68%
Vitamin A:5698.74IU
113.97%
Fiber:10.8g
43.21%
Phosphorus:343.24mg
34.32%
Manganese:0.66mg
32.88%
Calcium:312.11mg
31.21%
Folate:120.71µg
30.18%
Vitamin C:24.73mg
29.98%
Potassium:955.66mg
27.3%
Iron:4.54mg
25.23%
Vitamin B2:0.42mg
24.79%
Vitamin B6:0.47mg
23.7%
Magnesium:91.78mg
22.95%
Vitamin E:3.15mg
20.97%
Copper:0.37mg
18.58%
Vitamin B1:0.27mg
18%
Selenium:12.39µg
17.7%
Zinc:2.43mg
16.17%
Vitamin K:13.63µg
12.98%
Vitamin B3:2.53mg
12.63%
Vitamin B5:0.89mg
8.9%
Vitamin B12:0.32µg
5.3%
Vitamin D:0.18µg
1.2%
Source:My Recipes