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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 273.5
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 204.3 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 13.3 g
  • Protein: 17.7 g

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

Submitted by: WISHICOULDFLY

Introduction

This is based off "Insanely Easy Vegetarian Chili" from www.AllRecipes.com. This is based off "Insanely Easy Vegetarian Chili" from www.AllRecipes.com.
Number of Servings: 10

Ingredients

     2 T. canola oil
     1 C. chopped onions
     1 pkg. MorningStar Recipe Crumbles
     1 C. chopped carrots
     3 cloves garlic, minced
     1 C. chopped green bell pepper
     1 C. chopped red bell pepper
     1 C. chopped celery
     1 T.chili powder
     1 1/2 C.s chopped fresh mushrooms
     1 (28 ounce) can whole peeled tomatoes with liquid, chopped
     6 C. cooked kidney beans
     1 (11 ounce) can whole kernel corn, undrained
     1 T.ground cumin
     1 1/2 t. dried oregano
     1 1/2 t. dried basil

Directions

Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender; add in crumbles and brown. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.


Serving Size: Divide into 10 servings. I place in ziploc containers and freeze for later. I can take out of the freezer the night before and then microwave at work for a filling lunch. Cheaper and healthier than Lean Cuisine or Healthy Choice or Weight Watchers...I'm just sayin"...

Number of Servings: 10

Recipe submitted by SparkPeople user WISHICOULDFLY.





TAGS:  Vegetarian Meals |

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