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Big-Batch Veggie Chili

 
Big-Batch Veggie Chili
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.78

$0.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 55 minutes

Ready in 55 minutes

15 super bowl,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre american
spoonacular Score:84%

Spoonacular Score: 84%

 

You can never have too many soup recipes, so give Big-Batch Veggie Chili a try. This recipe serves 15. Watching your figure? This gluten free and vegan recipe has 184 calories, 10g of protein, and 3g of fat per serving. For 75 cents per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up beans, vegetable oil, kernel corn, and a few other things to make it today. 1 person has made this recipe and would make it again. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is awesome. Try Big-Batch Chili, Big and Fluffy Baked Buttermilk Pancakes, and Veggie Chili for similar recipes.

Ingredients

Servings:
30 oz
30 oz canned black beans
canned black beans
29 oz
29 oz canned diced tomatoes
canned diced tomatoes
30 oz
30 oz canned great northern beans
canned great northern beans
8 oz
8 oz canned tomato sauce
canned tomato sauce
2 large
2 large diced carrots
diced carrots
3.63 oz
3.63 oz chili seasoning
chili seasoning
some
some sour shredded fresh cilantro
sour shredded fresh cilantro
1 cup
1 cup frozen whole corn kernel
frozen whole corn kernel
1 medium
1 medium diced onion
diced onion
3 cups
3 cups tomato juice
tomato juice
1 Tbsp
1 Tbsp vegetable oil
vegetable oil
1
1  yellow squash
yellow squash
1 large
1 large zucchini
zucchini
30 oz canned black beans
30 oz
canned black beans
29 oz canned diced tomatoes
29 oz
canned diced tomatoes
30 oz canned great northern beans
30 oz
canned great northern beans
8 oz canned tomato sauce
8 oz
canned tomato sauce
2 large diced carrots
2 large
diced carrots
3.63 oz chili seasoning
3.63 oz
chili seasoning
some sour shredded fresh cilantro
some
sour shredded fresh cilantro
1 cup frozen whole corn kernel
1 cup
frozen whole corn kernel
1 medium diced onion
1 medium
diced onion
3 cups tomato juice
3 cups
tomato juice
1 Tbsp vegetable oil
1 Tbsp
vegetable oil
1  yellow squash
1
yellow squash
1 large zucchini
1 large
zucchini

Equipment

dutch oven
dutch oven
dutch oven
dutch oven


Instructions

Read the detailed instructions on My Recipes

Price Breakdown

Cost per Serving: $0.78
Ingredient
30 ounces canned black beans
29 ounces canned diced tomatoes
30 ounces canned great northern beans
8 ounces canned tomato sauce
2 larges diced carrots
3.625 ounces chili seasoning
some sour shredded fresh cilantro
1 cup frozen whole corn kernel
1 medium diced onion
3 cups tomato juice
1 tablespoon vegetable oil
1 yellow squash
1 large zucchini
Price
$1.52
$1.03
$2.13
$0.89
$0.25
$2.31
$0.05
$0.41
$0.24
$0.99
$0.06
$0.87
$0.93
$11.67

Tips

Health Tips

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • You can easily make your own chili seasoning at home. Typical ingredients include chili powder, cayenne pepper, garlic powder, onion powder, and of course salt and pepper. Of course you can add any spices/herbs you like!

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
186 Calories
10g Protein
2g Total Fat
34g Carbs
74% Health Score
Limit These
Calories
186
9%

Fat
2g
4%

  Saturated Fat
1g
7%

Carbohydrates
34g
12%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
416mg
18%

Get Enough Of These
Protein
10g
21%

Vitamin A
5409IU
108%

Fiber
11g
44%

Manganese
0.66mg
33%

Vitamin C
24mg
30%

Folate
115µg
29%

Potassium
941mg
27%

Iron
4mg
25%

Vitamin B6
0.46mg
23%

Magnesium
84mg
21%

Phosphorus
206mg
21%

Vitamin E
2mg
19%

Copper
0.36mg
18%

Vitamin B1
0.26mg
17%

Vitamin B2
0.29mg
17%

Vitamin B3
2mg
13%

Vitamin K
11µg
11%

Calcium
100mg
10%

Zinc
1mg
9%

Vitamin B5
0.81mg
8%

Selenium
3µg
6%

covered percent of daily need

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