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Harvest Chili

Harvest Chili

Nutrition Facts
  • cal. (kcal) 123
Harvest Chili
  • Yield: 12 cups
  • Prep: 20 mins
  • Cook: 36 mins
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by 2 people
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Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chipotle chile powder (or more if desired)
  • 2 cans (28 ounces each) whole tomatoes in puree
  • 1 medium cauliflower, cut into florets (about 4 cups)
  • 2 medium sweet potatoes (about 1 pound), peeled and cut into 1/2-inch cubes
  • 4 large carrots, peeled and cut into 1/4-inch coins
  • 1 large green bell pepper, cored, seeded and cut into 1/2-inch dice
  • 1/2 teaspoon salt
  • 1 can (15 ounces) Mexican chili beans
  • Sliced scallions, for garnish
  • Cooked brown rice, optional

Directions

  1. Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Stir in cumin and chile powder; cook 1 minute. Stir in tomatoes, breaking up with a spoon.
  2. Stir in cauliflower, sweet potatoes, carrots, green pepper and salt. Cover and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork-tender.
  3. Garnish with scallions and serve with brown rice, if desired.

Nutrition Information for Harvest Chili

PER SERVING: 123 cal., 3 g total fat 502 mg sodium, 20 g carb. (5 g fiber), 4 g pro.