Print
Easy Vegetarian Chili
Course stew
Cuisine American
Keyword Vegetarian Chili
Prep Time 10 minutes minutes
Cook Time 25 minutes minutes
Total Time 35 minutes minutes
Servings 6 servings
Calories
Author Eva Fry
- 1 tablespoon vegetable oil
- 1 cup diced carrots
- 1 large red bell pepper chopped
- 1 large yellow bell pepper chopped
- 1/2 medium onion diced
- 1 medium zucchini cubed
- 2 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 15oz can Kuner’s® Chili Beans (do not drain)
- 1 15 oz can of Kuner's® Red Kidney Beans, drained and rinsed
- 1 15oz can Kuner’s® Whole Kernel Corn, drained
- 1 14.5oz can Kuner’s® Petite Diced Tomatoes (do not drain)
- 1 8oz can tomato sauce
- 6 oz. Cotija or Cheddar cheese crumbled
- 6 lime wedges
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg