SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 241.7
  • Total Fat: 9.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 402.2 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 14.5 g

View full nutritional breakdown of Hope's Vegetarian Chili calories by ingredient
Report Inappropriate Recipe

Hope's Vegetarian Chili

Submitted by: MARYC1959

Introduction

A recipe from my friend, Hope that is hearty and satisfying. It will even please the carnivore's in the household. A recipe from my friend, Hope that is hearty and satisfying. It will even please the carnivore's in the household.
Number of Servings: 10

Ingredients

    1 ¼ cup dried black beans, rinsed (or two cans black beans, liquid reserved)
    1/3 cup olive oil
    1 medium onion, chopped
    3-5 cloves garlic, finely chopped
    2-5 Tablespoons chili powder (the intensity of chili powders varies widely)
    1 green chili pepper, minced (optional)
    1 zucchini, quartered and cut into ¼ inch slices
    1 yellow (summer) squash, quartered and cut into ¼ inch slices
    1 carrot, halved and cut into ¼ inch slices
    1 pkg. Bocca Crumbles (available in frozen food section)
    2 28 oz. cans chopped tomatoes, including liquid
    2 teaspoons soy sauce
    1 Tablespoon Worcestershire sauce
    1 Tablespoon rice vinegar
    Tabasco to taste
    2-3 Tablespoons brown sugar
    ¾ cup frozen corn kernels
    tomato paste (optional)

Directions

If using dried black beans, follow package instructions to soak and cook beans until just
tender. Reserve beans and cooking liquid.
In a large, deep sauté or soup pot, heat olive oil over medium high heat. Add chopped
onion and sauté, stirring, until onion starts to brown. Lower heat and add garlic and chili
powder. Sauté until chili powder releases its aroma, approx. 1 minute. Add chili pepper,
zucchini, squash and carrot, sauté to coat vegetables, approx. 3 minutes. Add crumbled
Bocca, stir 1 minute more.
Add canned tomatoes, soy sauce, Worcestershire sauce, vinegar and Tabasco. Cover, cook
on a medium simmer until vegetables are tender and tomatoes break down. Add beans and
as much cooking liquid as needed to achieve desired consistency. (We like our chili on the
thicker side. If chili seams too watery, a small amount of tomato paste may be added to
thicken.)
Add brown sugar and corn. Continue to simmer for 5 to 10 more minutes. Taste and
adjust seasonings.

Number of Servings: 10

Recipe submitted by SparkPeople user MARYC1959.






Great Stories from around the Web


Rate This Recipe