Lots of Veggies Chili


Soup, Chili & Stew
Lots of Veggies Chili

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Can be eaten alone, over rice or over baked potatoes - even topping a baked sweet potato. Make a big batch and freeze in dinner-sized portions to use later.

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Servings and Ingredients

Serves 10
1 (28 oz) can tomatoes, undrained
3 c. water
4 clove(s) garlic, minced
1 c. whole-kernel corn
1 c. chopped onion
1 c. chopped carrots
1 c. chopped bell pepper
1 c. chopped zucchini
1 (4.5 oz) can chopped green chilies
8 oz. frozen tofu, thawed, squeezed and crumbled
4 tsp. chili powder or to taste
1 tsp. oregano
1 tsp. basil
1 (15 oz) can soybeans
1 (15 oz) can black, kidney or garbanzo beans


  1. Puree undrained tomatoes in blender container. Pour into a large soup pot.
  2. Stir in water, garlic, corn, onion, carrots, bell pepper, zucchini, chilies, tofu, chili powder, oregano and basil.
  3. Bring to a boil. Reduce heat and simmer, partially covered, for about 30 minutes.
  4. Drain and rinse soybeans and black beans. Stir beans into soup pot and continue to cook another 10 minutes. Serve hot.

Nutrition facts


195 Calories per serving

Amounts Per Serving

  • Total Fat: 6g
  • Cholesterol: 0mg
  • Sodium: 405mg
  • Total Carbohydrates: 26g
  • Protein: 14g

Recipe Source:

Iowa Soybean Promotion Board.