Veggie Chili

60 10 servings, 2 cups (500 mL) each
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10 servings, 2 cups (500 mL) each

Behold the vegetarian chili that actually packs a lot of veggie power—including butternut squash, carrots, peppers and tomatoes.

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What You Need

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Make It

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  • Heat dressing in stockpot on medium-high heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Stir in chiles; cook 1 min.
  • Add squash, carrots, red peppers, beans, tomatoes and tomato sauce; mix well. Add cinnamon stick; bring to boil. Simmer on medium-low heat 30 min. or until squash is tender, stirring occasionally.
  • Discard cinnamon stick. Serve chili over rice; top with cheese and cilantro.

Special Extra

Garnish each serving with 1 Tbsp. sour cream.

Food Facts

Who needs meat when eating vegetarian tastes so good! This veggie packed recipe is very high in fibre and an excellent source of iron, calcium, vitamin A & C.


  • 10 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 10 servings, 2 cups (500 mL) each
Calories 410
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 890mg
Carbohydrate 69g
Dietary fibre 11g
Sugars 14g
Protein 17g
Vitamin A 160 %DV
Vitamin C 100 %DV
Calcium 25 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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