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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 187.1
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 424.3 mg
  • Total Carbs: 36.9 g
  • Dietary Fiber: 12.0 g
  • Protein: 13.0 g

View full nutritional breakdown of Western Chili, Veggie calories by ingredient
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Western Chili, Veggie

Submitted by: DYNAMICDEB53

Introduction

This is the best chili, I know veggie, but honestly it is. Spicy. Versilte use 1/2c and make some tasty nachos, or as a side with eggs. This makes 18 1 cup servings so I freeze most of the recipein single servings for a quick fix later. This is the best chili, I know veggie, but honestly it is. Spicy. Versilte use 1/2c and make some tasty nachos, or as a side with eggs. This makes 18 1 cup servings so I freeze most of the recipein single servings for a quick fix later.
Number of Servings: 18

Ingredients

    1Tbsp olive oil
    3 cups yellow onions, chopped
    1/2 cup green bell pepper, chopped
    6 garlic cloves, minced
    1/4 c chili powder
    1 Tbsp cumin
    1/4 tsp oregano
    1 1/2 tsp sweet paprika
    12 oz pkg Smart Ground Mexican Stlye Veggie protein crumbles
    2 cans each canned, and drained, pinto beans, black beans, and red kidney beans
    2 cans canned diced tomatoes, no salt added
    1/2 c tomato paste
    1/4 c canned mild green chiles, chopped
    3 c water

Directions

Makes 18 1-cup servings
In a large saucepan over low heat, warm the oil. Add the onions, bell peppers and garlix. Saute, stirring until onions are soft. Add the seasonings stir for 1 minute. Add the burger crumbles, canned porducts and water. Bring to a boil, reduce heat, and simmer until flavors are blended, 30 to 40 minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user DYNAMICDEB53.






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Member Ratings For This Recipe

  • Excellent! I make this same thing. Found the recipe in a book and it is so yummy. I use diced tomatoes with chilies and usually soak and cook dry beans to use instead of canned ones. Cuts down on the sodium. Thanks for typing this in! - 1/11/12

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