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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 212.4
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 246.4 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 9.4 g
  • Protein: 15.8 g

View full nutritional breakdown of KIST's Spicy Veggie Chili calories by ingredient
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KIST's Spicy Veggie Chili

Submitted by: FRANKKI1

Introduction

Vegetarian Vegetarian
Number of Servings: 19

Ingredients

    624g Veggie Ground Round
    3 cups Dried Red Kidney Beans, cooked, no salt, drained/rinsed
    1 796 Can Diced Tomatoes (no salt added)
    1 1.89 litre V8 Juice (low sodium)
    2 156ml tomato paste, no salt added
    2 large green peppers, diced
    2 cups tri-coloered cole slaw
    6-8 celery stalks, diced
    3 dired ancho chili peppers
    3-5 Poblano peppers, grilled, skinned, diced
    3-5 tbsp chili powder
    2-4 tbsp black pepper

Directions

Dice veggies, open cans of tomatoes and tomato paste, cole slaw, add veggie ground round, V8 juice (reserve most to puree ancho chilis), into large pot. Dry roast for 1-2 minutes the dried ancho chilis in a hot dry skillet (no oil) until fragrant and pliable. Using 5 cups or so of the V8 juice, and using a hand held immersion blender, blend the chilis until smooth, add to pot. Season with saltl, pepper and chili powder.

Serving Size: Makes 19 (1) cup servings

Number of Servings: 19

Recipe submitted by SparkPeople user FRANKKI1.






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