Vegetable Chili

Name: Vegetable Chili
Yield: 5 Servings
Ingredients: 2 tablespoons vegetable oil; 2 yellow onions, peeled and coarsely chopped; 2 zucchinis, cubed; 2 sweet potatoes, cubed; 3 cloves garlic, minced; 2 teaspoons ground cumin; 2 tablespoons chili powder; 2 teaspoons dried oregano; 3 16-ounce cans low-sodium dark red kidney beans, drained and rinsed; 2 14.5-ounce cans no salt added diced tomatoes; 2 cups frozen corn

Source: USDA Center for Nutrition Policy and Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Chunks of zucchini, sweet potatoes, and frozen corn add a creative twist to this chili dish. Combined with canned beans and diced tomatoes this tasty one-pot meal will hit the spot.

Makes

5 Servings

Ingredients

2 tablespoons vegetable oil
2 yellow onions, peeled and coarsely chopped
2 zucchinis, cubed
2 sweet potatoes, cubed
3 cloves garlic, minced
2 teaspoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
3 16-ounce cans low-sodium dark red kidney beans, drained and rinsed
2 14.5-ounce cans no salt added diced tomatoes
2 cups frozen corn

Directions

Put the pot over medium heat and when it is hot, add the oil. Add the onions, zucchini, sweet potatoes, garlic, and spices and cook, stirring from time to time, for 20 minutes.
Add the kidney beans and tomatoes. Stir and cook, covered, until the squash is tender, about 30 minutes.
Add the corn and cook until warmed throughout.
Serve right away or transfer to a container once cooled. Refrigerate up to 5 days.

Notes

Learn more about: Onions Zucchini Sweet Potatoes Garlic Herbs Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.