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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 159.9
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 167.2 mg
  • Total Carbs: 33.9 g
  • Dietary Fiber: 12.3 g
  • Protein: 11.0 g

View full nutritional breakdown of Spicy vegetarian chili with lots of veggies calories by ingredient
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Spicy vegetarian chili with lots of veggies

Submitted by: ARPITAK

Introduction

a simple chili recipe to be made in a large batch for freezing . lots of veggies and spices.. I did not use broth since I din't have any... feel free to tweak the spice amount as you like. a simple chili recipe to be made in a large batch for freezing . lots of veggies and spices.. I did not use broth since I din't have any... feel free to tweak the spice amount as you like.
Number of Servings: 10

Ingredients

    light red kidney beans - dry, 1 cup
    dry black beans, 1 cup
    Great Northern beans - dry, 1 cup
    Olive Oil, 2 tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    red Peppers (bell peppers), 1
    orange pepper - 1
    Celery, cooked, 2 stalks
    carrot - 1
    jalapeno - 2 or 3
    mushroom - 2
    garlic - 5-6 cloves
    tomato can diced - 15 oz
    hunts tomato paste - 6 oz can

    spices - use as you like
    red chilli powder
    paprika
    cumin powder
    coriander powder
    cinnamon powder
    bay leaf
    black pepper
    salt

Directions

Soak all the beans in hot boiling water for 2 hours. drain, rinse 4-5 times and cook in boiling water for 1-2 hours until completely soft. drain and reserve some water

chop onion, celery, carrots, red pepper , orange pepper, jalapeno, garlic and mushrooms.

heat oil in a large saucepan
add all vegetables except garlic , cook 10 min on medium until tender
add beans, garlic, tomato, spices, and reserved water
mix well and cook for 2-3 hours on low flame adjust water as you like

Number of Servings: 10

Recipe submitted by SparkPeople user ARPITAK.






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