Grilled Campfire Veggie Chili

Grilled Campfire Veggie Chili Grilled Campfire Veggie Chili This low-fat recipe has 7 g of fill-you-up-fast fibre - important for heart health.
This low-fat recipe has 7 g of fill-you-up-fast fibre - important for heart health.
  • 15 min prep
  • 25-30 minutes
  • 150 calories
  • $1.25
  • Gluten Free
  • Dairy Free
  • Vegetarian

Ingredients


Makes: 8 servings
  • 2 C (500 ml) cooked corn
  • 1 onion, finely diced
  • 1 bell pepper, seeded and chopped
  • 1 zucchini, chopped
  • 2 Tbsp (30 ml)
  • 1 Tbsp (15 ml) olive oil, divided
  • 1 pint cherry tomatoes
  • Sea Salt (Grinder), to taste
  • 1 can (19 oz/562 ml) black beans, drained and rinsed
  • 1 can (28 oz/796 ml) diced tomatoes
  • 2 Tbsp (30 ml) Fajita Seasoning

Preparation


 
  • Toss first 5 ingredients with 2 tsp (10 ml) oil in a bowl. Place cherry tomatoes in another bowl, drizzle with remaining oil and season with Salt.
  • Preheat barbecue to medium-high.
  • Place corn mixture in a Mesh Grilling Pan. Stir beans with canned tomatoes and in Multipurpose Pot - 12 C
  • Place both the Mesh Grilling Pan and Multipurpose Pot - 12 C on grill. Grill veggies, shaking pan often, for 6–8 minutes, until lightly charred. Add cherry tomatoes and continue to grill, shaking pan often, for 2–4 minutes, until tomatoes are charred and start to burst.
  • Meanwhile, occasionally stir canned tomatoes and beans in pot until heated through.
  • Stir cooked veggies into bean mixture and serve.
Nutritional Serving Size
Calories 150
Fat 2.5 g
Saturated Fat 0 g
Transfat 0 g
Cholesterol 0 mg
Sodium 300 mg
Carbohydrates 26 g
Fibre 7 g
Sugar 6 g
Protein 7 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Sea Salt (Grinder)
$15.00
Fajita Seasoning
$7.50