Delicious and comforting vegetarian chili with zucchini made in instant pot Check out my saute, dump and go vegetarian chili recipe with detailed step-wise pictures.
0.25 cup Corn i used frozen. thaw it to room temperature
500 gram Zucchini peeled and chopped
0.5 cup Colored bell peppers chopped
1 tablespoon Dark chili powder
0.5 teaspoon Smoked paprika
1 teaspoon Ground Cumin
1 teaspoon Ground coriander
1 teaspoon Unsweetened cocoa powder
1 tablespoon Brown sugar. refer notes
3 ounce Tomato paste half of 6 oz can
1.5 teaspoon Salt
2 Canned black beans
2 tablespoon Cilantro chopped
1.5 cup Water
Nutrition value
215
calories per serving
15 g Fat7 g Protein12 g Carbs6 g FiberOther
Current Totals
15 g Fat
7 g Protein
12 g Carbs
6 g Fiber
MacroNutrients
Carbs
12 g
Protein
7 g
Fiber
6 g
Fats
Fat
15 g
Vitamins & Minerals
Calcium
163 mg
Iron
2 mg
Vitamin A
691 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
68 mcg
Vitamin B12
0 mcg
Vitamin C
54 mg
Vitamin E
7 mg
Copper
0 mcg
Magnesium
54 mg
Manganese
2 mg
Phosphorus
117 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment