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Vegetable Chili
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Pair this chili with something delicious, like Lonesome Stone Cornbread Mix, and you have yourself a meal. Make this recipe dairy free/vegan by eliminating the sour cream and cheese garnish.
serves 8


2 tablespoons olive oil

1 medium yellow onion, chopped

2 large cloves garlic, minced

2 stalks celery, chopped

1 medium zucchini, quartered and cut into 1/2-inch chunks

1 large carrot, peeled and chopped

1 28-ounce can crushed tomatoes

1 15-ounce can Kuner's black beans with lime

1 15-ounce can refried beans

1 teaspoon lime juice

1 1/2 teaspoons cumin

2 teaspoons chili powder

1 tablespoon low-fat sour cream (optional)

1 tablespoon grated cheddar cheese (optional)

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Heat olive oil in large stockpot over medium-high heat. Add onion, garlic, celery, zucchini and carrot and sauté for 3 minutes.
  2. Add remaining ingredients and simmer on low heat for 30 minutes. To serve, top with low-fat sour cream and grated cheddar cheese.

Per serving: 307 calories, 5g fat, 2g sat fat, 51g carbohydrates, 16g protein, 257mg sodium, 13g fiber, 114mg calcium.

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