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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 224.2
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 609.4 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 10.4 g
  • Protein: 14.0 g

View full nutritional breakdown of Taste Tester's 5 Alarm Vegetarian Chili calories by ingredient
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Taste Tester's 5 Alarm Vegetarian Chili

Submitted by: MZMONILOVE

Introduction

I got this recipe from Dr. Oz's site; however, I added the vegan meat and some additional changes. As the recipe it's suppose to make 16 servings, but it made me 13 cups, so not sure how it will work for you. I got this recipe from Dr. Oz's site; however, I added the vegan meat and some additional changes. As the recipe it's suppose to make 16 servings, but it made me 13 cups, so not sure how it will work for you.
Number of Servings: 13

Ingredients

    2 tbsp Olive Oil
    1 cup diced onions
    1 poblano pepper, diced
    1 red pepper, diced
    2 cups diced mushrooms
    2 cloves garlic finely chopped
    2 tbsp ground cumin
    1 tbsp dried oregano
    2 chili peppers finely diced
    2 small dried red chilies, broken into small pieces
    1 (28 oz) can diced tomatoes
    4 (15 oz) cans low sodium beans (use a variety or just one kind)
    1 (16 oz) bag frozen corn kernels
    2 tbsp dried basil
    1 tbsp chili powder
    2 bay leaves (remove before seving dish)
    Vegetable broth or veggie juice if needed

Directions

In a large heavy bottom pot (dutch oven is perfect) saute the onions, poblano pepper, red pepper, mushrooms until soft, about 7 minutes.

Stir in chili peppers, red chilies, and cook for another minute. Add the tomatoes and the rest of the ingredients . Add some broth or veggie juice if needed and cook on low for about 1-1/2 hrs. Remove bay leaves. Top each serving with a bit of shredded juice, sour cream and a wedge of lime (optional of course)

Number of Servings: 13

Recipe submitted by SparkPeople user MZMONILOVE.






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