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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 945.6 mg
  • Total Carbs: 40.2 g
  • Dietary Fiber: 11.1 g
  • Protein: 12.1 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient
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Vegetarian Chili

Submitted by: GEM18TAM

Introduction

One of my favorite recipes - filling, nutritious, and pretty easy (esp. if you happen to have a food processor for all the dicing, which will reduce prep time!). One of my favorite recipes - filling, nutritious, and pretty easy (esp. if you happen to have a food processor for all the dicing, which will reduce prep time!).
Number of Servings: 8

Ingredients

    1 tbsp. extra virgin olive oil
    1-3 garlic cloves, peeled and diced
    1 small onion, peeled and diced
    1 red bell pepper, seeded and diced
    1/2 lb. mushrooms, sliced
    1 jalapeno chili, seeded and minced
    1 large zucchini, diced
    3 tbsp. chili powder (can decrease to make less spicy)
    1.5 tsp. ground cumin (can decrease to make less spicy)
    3 tsp. dried oregano (can decrease to make less spicy)
    1 28 oz. can crushed tomatoes
    1 6 oz. can tomato paste
    1 15 oz. can red kidney beans, rinsed
    1 15 oz. can garbanzo beans/chickpeas, rinsed (can sub other beans)

    Optional: serve with French or Italian bread; shredded/grated cheese

Directions

Heat olive oil.
Add garlic and onion, saute for about 2 minutes over medium heat.
Add pepper, mushrooms, jalapeno, and zucchini; saute, stirring until vegetables are tender (approx. 5-10 minutes).
Add chili powder, cumin, and oregano; saute for 1 more minute.
Add crushed tomatoes, tomato paste, and beans. Stir and simmer for at least 15 minutes (I usually start dinner early and let it simmer for well over half an hour to meld the flavors more).

Number of Servings: 8

Recipe submitted by SparkPeople user GEM18TAM.






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