How many calories are in Vegetable Chili?

One serving has 427 kcal. The recipe makes 5 servings (2 cup each).

How much protein is in Vegetable Chili?

20 g of protein per serving, with 78 g of carbohydrates and 8 g of fat.

What do I need to make Vegetable Chili?

11 ingredients: 2 tablespoons vegetable oil, 2 yellow onions (peeled and coarsely chopped), 2 zucchinis (cubed), 2 sweet potatoes (cubed), 3 cloves garlic (peeled and minced) and 2 teaspoons ground cumin ….

Vegetable Chili

Name: Vegetable Chili
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
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 (peeled and minced); 2 teaspoons ground cumin; 2 tablespoons chili powder; 2 teaspoons dried oregano; 3 cans 16 ounce low-sodium dark red kidney beans (drained and rinsed); 2 cans 14.5 ounce low-sodium diced tomatoes; 2 cups frozen corn (unthawed)

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.

427kcal per serving

20 gprotein

78 gcarbohydrates

8 gfat

5servings (2 cup)

Prep: 20 min · Cook: 50 min

Ingredients

2 tablespoons vegetable oil nutrition facts
2 yellow onions (peeled and coarsely chopped) nutrition facts
2 zucchinis (cubed) nutrition facts
2 sweet potatoes (cubed) nutrition facts
3 cloves garlic (peeled and minced) nutrition facts
2 teaspoons ground cumin
2 tablespoons chili powder nutrition facts
2 teaspoons dried oregano nutrition facts
3 cans 16 ounce low-sodium dark red kidney beans (drained and rinsed) nutrition facts
2 cans 14.5 ounce low-sodium diced tomatoes nutrition facts
2 cups frozen corn (unthawed) nutrition facts

"Nutrition facts" links go to the closest generic food on FoodFactly, per 100 g.

Nutrition facts per serving

Nutrient	Per serving	% DV
Calories	427 kcal
Total fat	8 g	10%
Saturated fat	1 g	5%
Cholesterol	0 mg	0%
Sodium	480 mg	21%
Total carbohydrates	78 g	28%
Dietary fiber	21 g	75%
Total sugars	18 g
Added sugars	0 g	0%
Protein	20 g	40%
Vitamin D	0 µg	0%
Calcium	196 mg	15%
Iron	7 mg	39%
Potassium	1,643 mg	35%

Nutrition analysis per serving as published by USDA with the recipe. % DV: percent of the FDA Daily Value for adults.

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

Source

USDA Center for Nutrition Policy and Promotion

Published on USDA MyPlate Kitchen (www.myplate.gov/recipes/vegetable-chili, retired by USDA in January 2026; archived copy). A work of the US federal government, in the public domain.

General nutrition information, not medical advice.