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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,070.8 mg
  • Total Carbs: 47.8 g
  • Dietary Fiber: 17.2 g
  • Protein: 13.6 g

View full nutritional breakdown of Thick and Hearty Vegetable Chili calories by ingredient
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Thick and Hearty Vegetable Chili

Submitted by: STROYECK5

Introduction

For something a little different, serve the chili over brown rice or another whole grain, a baked potato or a pizza crust. Use it in lasagna. This chili freezes well and reheats nicely. For something a little different, serve the chili over brown rice or another whole grain, a baked potato or a pizza crust. Use it in lasagna. This chili freezes well and reheats nicely.
Number of Servings: 6

Ingredients

    1 tablespoon olive oil
    1 chopped onion
    1 carrot thinly sliced
    1 green pepper (I use red or yellow)
    8 oz. mushrooms
    1 small zucchini
    12 black olives (optional)
    4 large cloves garlic, minced
    1 can 28 oz tomatoes with juice (or fresh)
    2 cup nonfat low-sodium tomato sauce
    1 can (4 oz) green chili peppers (if you want spice)
    4 cups cooked kindey, pinto, black or adzuki beans
    3 tablespoons chili powder
    1 tablespoon oregano
    2 teaspoons ground cumin
    2 teaspoons paprika
    Red-pepper flakes (optional)
    ground red peper (optional)
    1 tablesppon white-winve vinegr
    chopped cilantro (optional)
    Nonfat sour cream or yogurt (optional)

Directions

Warm the oil in a large pot over medium heat. Add the onions, carrots, green peppers, mushrooms zucchini, olives (if using) and garlic. (I used my food processor the chopped these ingrediants up before sauteing. This way people that don't like mushrooms do not know they are in the soup.)

Saute for 20 minutes

Add the tomatoes (with juice), tomato sauce, chili peppers, beans, chili powder, oregano, cumin, paprika, and red-pepper flakes (is using) and red pepper (if using) to taste.

Simmer for at least 30 minutes; stir often to prevent burning.

Add the vinegar and cilantro (if using) to taste. Simmer briefly. Serve arnished with the sour cream or yogurt (if using).

Number of Servings: 6

Recipe submitted by SparkPeople user STROYECK5.






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