Chunky Veggie Chili Soup

Chunky Veggie Chili Soup

Brrrr! What’s better for a chilly day than a nice, warm chili? This recipe comes to us from our friends at Dole.

Serves 4

Cooking Tip of the Week: Instead of throwing away vegetables that are about to spoil, use them in this easy chili recipe.  Even though you may like your fresh veggies to be extra crisp, vegetables that are a little bit tender make for a great chili.

Food for Thought: What do bunnies like to eat? Carrots! Have you ever seen how carrots grow? Carrots are called root vegetables because the part you eat grows underground. If you have ever grown carrots or seen them in the garden, then you’ve probably just seen their green curly leaves. Carrots take about two and a half to three months to grow from their seeds. Once they are ready to be picked, just tug on their leaves and abracadabra, a yummy carrot you can munch on!

Family Dinner Conversation Starter: What is your favorite thing about winter?


Adult: Heat the olive oil in a large stockpot over medium-high heat.

Kid: Add the onion, bell pepper and carrots.

Adult: Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Kid: Add the chili powder and cook for 1 minute longer or until fragrant.

Together: Add the tomatoes, zucchini and beans.

Adult: Bring mixture to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Serve with sliced green onion on top.

Calories 302, Calories from Fat 53 calories, Total Fat 5.9g, Saturated Fat 0.7g, Cholesterol 0mg, Sodium 483mg, Total Carbohydrate 59.9g, Dietary Fiber 17.2g, Sugars 6.6g, Protein 15g, Vitamin A 190%, Vitamin C 209%, Calcium 12%, Iron 16.2%

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