Vegetable Chili

  • Yield: 8 servings


2ounces country ham, diced
1tablespoon olive oil
1small onion, chopped
6-- green onions, chopped (white and green parts)
1large red bell pepper, chopped
1-- jalapeno pepper, seeded and chopped
3-- garlis cloves, chopped
1tablespoon chipotle chili powder
1teaspoon chili powder
1teaspoon ground cumin
1/2teaspoon salt
-- Freshly ground black pepper
2cups chopped, peeled butternut squash
1large zucchini, chopped
16ounces mushrooms, quartered
3-- (14-ounce) cans stewed tomatoes
1tablespoon lemon juice
1cup garbanzo beans
-- Crumbled queso fresco cheese, optional


  1. Sauté ham in olive oil. Add onions, red bell pepper, jalapeno and garlic. Sauté until aromatic and slightly browned, about 10 minutes. Add chili powders, cumin, salt and pepper and sauté 5 minutes. Add butternut squash, zucchini, mushrooms and tomatoes. Simmer 40 minutes. Stir in lemon juice and beans. Serve hot with queso fresco over top. 

Nutritional Info *per serving

  • Calories 160
  • Fat 3.5g
  • Cholesterol 5mg
  • Sodium 670mg
  • Carbohydrate 28g
  • Fiber 6g
  • Protein 7g