Momma Iquana's Fresh Vegetable Chili

Ingredients

• 2 cups diced onions

• 2 cups diced celery

• 2 tablespoons olive oil

• 3 cups potatoes cut in ½-inch cubes

• 1 ½ cups carrots cut in ¼-inch cubes

• 2 cups zucchini cut in 1-inch cubes

• 1 cup red pepper cored, seeded and cut in 1-inch cubes

• 2 cups cooked pinto or kidney beans

• 1 cup corn kernels

• 1 tablespoon minced garlic

• 4 cups crushed fresh or canned, drained tomatoes

• 1 cup tomato sauce

• 2 tablespoons ground cumin

• ½ cup very mild pure chili powder (see note)

• ½ cup water

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Ingredient Substitution Guide

Nutritional Information

Nutritional analysis per serving (6 to 8 servings)

62 grams carbs; 342 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 21 grams fiber; 572 milligrams sodium; 17 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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