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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.5
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 988.0 mg
  • Total Carbs: 41.3 g
  • Dietary Fiber: 16.0 g
  • Protein: 11.8 g

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

Submitted by: KATOUSIGNANT1

Introduction

From: http://www.wholefoodsmarket.com/recipes/32
52
From: http://www.wholefoodsmarket.com/recipes/32
52

Number of Servings: 8

Ingredients

    1 medium yellow onion, chopped
    1 large green bell pepper, chopped
    3 cloves garlic, finely chopped
    4 cups low-sodium vegetable broth, divided
    2 tablespoons no-salt-added chili powder
    1 tsp cumin
    1 tsp cayenne powder
    4 (15-ounce) cans no-salt added kidney beans, rinsed and drained
    2 (15-ounce) can no-salt-added diced tomatoes
    2 tsp tomato paste
    1/4 teaspoon ground black pepper

Directions

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper

Serving Size: Makes 8 servings





TAGS:  Vegetarian Meals |

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