Recipe by theveggieone
"Multi-colored vegetables make this chili delicious and pretty! Serve with cornbread for a great fall dinner."
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yellow squash, sliced
red bell pepper, diced
green bell pepper, diced
fresh jalapeno pepper, diced
1 (28 ounce) can
crushed tomatoes, with liquid
1 (6 ounce) can
1 (15 ounce) can
black beans, drained and rinsed
1 (15 ounce) can
whole kernel corn, drained
1 (15 ounce) can
chili beans in spicy sauce, undrained
ground black pepper
cayenne pepper, or to taste
Very delicious! I added ground turkey and used 2 zucchini and 2 yellow squash. I added 1 teaspoon of cumin and a little extra chili powder because of my additions. I also used frozen corn instead of the canned. I only used a couple spoonfuls of tomato paste. Thank you for the recipe!
This is a pretty good chili recipe. Tasty, vegetarian friendly, and full of vegetables! My only complaint is that it was a little spaghetti-sauce-tasting. Next time I make it, I'm going to add one of those "chili spice" packages and I think that will make it perfect!
Very wonderful! first off i have never made a chili before, (and i don't like beans). I bought a cornbread mix a couple of weeks ago and realized i needed to do something with it and thought well chili would work, and thus i stumbled onto this. I doubled most all the veggies since i am a veggie. it made enough left-overs for my boyfriend and I to enjoy for three days! (he even had chili dogs, since he is a meat eatter.) I used chedder cheese, chopped green onions, and even sour cream as toppings! this is a regular for me now!
This recipe was even better than we'd hoped. I omitted the yellow squash (didn't have any) and added a yellow pepper (along with the green pepper.) I also added a can of diced tomatoes because that's what I had in the pantry.
Since we aren't vegetarians, we added grated chedder cheese to the top. I also added LA Gold Hot sauce. But again, that was post-cooking. Serve this with some good corn bread and you'll score a home run! You won't be disappointed with this recipe.
This recipe is VERY GOOD the way it is! Especially if you are looking for a more Vegan diet, this will be on top of your list to prepare from here on out. To add any kind of meat to it would ruin it and take away the taste it was meant to have.
Fix it for what it is.. a VEGGIE Chili!
Great vegetarian dish. It wasn't as difficult to make as I had anticipated. I don't like yellow squash and omitted that and substituted a yellow pepper for the green pepper and also left out the jalapeno. Make sure you stir it occasionally as it's cooking, or else you'll end up scraping a lot of burnt chili from the bottom of the pot. Very filling; will definitely make it again!
I loved this recipe I did it in the slow-cooker and it came out great...My husband even loved it and he's not the one to like veggies at all
Nice vegetarian recipe! I used a can of diced tomatoes instead of the crushed tomatoes and tomato paste. Use any variety of vegetables you have on hand. Everybody agreed that they didn't miss the meat! Thanks, Jen!
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Veggie Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 188
** Calories from Fat: 45
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