Easy Weeknight Chili

2 steps

Updated at: Wed, 16 Aug 2023 21:09:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories318.3 kcal (16%)

Total Fat9.5 g (14%)

Carbs41.1 g (16%)

Sugars11.2 g (12%)

Protein21.5 g (43%)

Sodium1267.3 mg (63%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 Tbspvegetable oil

1 Tbspchili powder

1 ½ tspground cumin

1 tspground coriander

1 tspchipotle chili in adobo

minced, canned

2 x 15 ozcan red kidney beans

s, rinsed

1 x 28 ozdiced tomatoes

can, or crushed

1 x 15 ozcan tomato sauce

12 ouncesveggie protein crumbles

1 cupvegetable broth

1zucchini

cut into half inch pieces

1yellow summer squash

cut into half inch pieces

Instructions

Step 1

1. Heat oil and Dutch oven over medium high heat until shimmering. Add onions, bell pepper, and one teaspoon salt and cook until vegetables are softened and lightly browned, 6 to 8 minutes. Stir in garlic, chili powder, cumin, coriander, chipotle, and half teaspoon pepper and cook until fragrant, about 30 seconds.

Step 2

2. Stir in kidney beans, tomatoes and their juice, tomato sauce, veggie protein crumbles, broth, zucchini, and yellow squash and bring to boil. Reduce heat to low and summer until squash is tender and chilly is slightly thickened, 35 to 40 minutes. Season with salt and pepper to taste and serve.

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