Kidney Bean Chili

This rich soup is a nice alternative to meat-based chili.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 medium green bell pepper, seeded and diced
  • 1 stalk celery, diced
  • ½ medium onion, peeled and diced
  • 1 small zucchini, diced
  • 1 clove garlic, minced
  • 1 can (18 oz.) diced tomatoes
  • 1 can (15 oz.) kidney beans
  • 1 cup tomato sauce
  • ¼ cup water
  • 2 tsp. chili powder
  • ¼ tsp. hot pepper sauce
  • 1 tsp. basil
  • 1 tsp. oregano
  • ¾ tsp. black pepper

Directions

  • In a large saucepan or soup pot, heat the oil over medium heat. Sauté bell pepper, celery, onion, zucchini, and garlic for 3 minutes.
  • Add all the remaining ingredients. Bring to a boil, reduce to a simmer, and cook for 5 more minutes.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 medium green bell pepper, seeded and diced
  • 1 stalk celery, diced
  • ½ medium onion, peeled and diced
  • 1 small zucchini, diced
  • 1 clove garlic, minced
  • 1 can (18 oz.) diced tomatoes
  • 1 can (15 oz.) kidney beans
  • 1 cup tomato sauce
  • ¼ cup water
  • 2 tsp. chili powder
  • ¼ tsp. hot pepper sauce
  • 1 tsp. basil
  • 1 tsp. oregano
  • ¾ tsp. black pepper

Directions

  • In a large saucepan or soup pot, heat the oil over medium heat. Sauté bell pepper, celery, onion, zucchini, and garlic for 3 minutes.
  • Add all the remaining ingredients. Bring to a boil, reduce to a simmer, and cook for 5 more minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat5g
Saturated Fat1g
Cholesterol0mg
Sodium660mg
Total Carbohydrate25g
Dietary Fiber8g
Sugars7g
Protein6g