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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 206.1 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 10.9 g
  • Protein: 12.8 g

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

Submitted by: STEF52209


Number of Servings: 4

Ingredients

    1 cup plus 2 T vegetable stock
    1 large bell pepper, chopped
    1 large onion, chopped
    2 large carrots, chopped
    2 jalapenos, chopped
    1 T chili powder
    1 T ground cumin
    2 14.5oz cans diced tomatoes, no salt added
    1 cup dry kidney beans
    1/2 cup dry pinto beans

Directions

Soften beans as directed on package

Heat 2 T vegetable stock in a large saucepan and add chopped bell pepper, chopped onion, and chopped carrot. Cook for about 15 minutes (onions should be starting to brown).

Add the chopped jalapenos as well as the chili powder and ground cumin to the pot and cook for another couple of minutes.

Add the diced tomatoes with their juice and all of the beans to the pot along with 1 cup of vegetable stock. Heat to boiling, then reduce heat to medium-low and simmer, uncovered for about 45 minutes until everything is "blended". Add additional vegetable stock if need be.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SAL52209.






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