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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 110.3
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 521.0 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 4.9 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient
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Vegetarian Chili

Submitted by: MERCURY282

Introduction

I make this for me and add browned ground beef to it for the hungry hubby. Great served with rice or over a baked potato (not included in nutritional info) I make this for me and add browned ground beef to it for the hungry hubby. Great served with rice or over a baked potato (not included in nutritional info)
Number of Servings: 4

Ingredients

    1 can drained kidney beans
    1 can crushed tomatoes
    1 onion, diced
    1 green bell pepper, diced
    1 stalk celery, diced
    1/2 cup frozen corn kernals
    1 tsp canola oil (can use olive)
    1 tsp crushed garlic
    1 vegetable boullion cube made up in 1 cup water
    1/4 tsp cayenne pepper
    1 tsp cumin
    1 tsp smoked paprika
    2 dried red chili's or 1/2 tsp chili flakes

Directions

1. Saute the onion, green pepper, celery and garlic in canola oil over medium heat util onions are translucent.
2. Add cayenne, cumin, and paprika and stir for a few seconds.
3. Add tomatoes, kidney beans and stir to combine.
4. Add stock and dried chilli and cover and simmer for 40 minutes, adding more water if necessary.
5. Add corn for last 10 minutes of cooking time and simmer uncovered to thicken.

Option: remove half of chili and combine remaining half with browned ground beef and simmer for a further 20 minutes, adding water if needed.

Serving Size: Makes 4 servings. Serving size: 1 cup

Number of Servings: 4

Recipe submitted by SparkPeople user MERCURY282.






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