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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 238.1
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 492.6 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 13.3 g
  • Protein: 11.9 g

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

Submitted by: ETMARKERS

Introduction

Recipe modified for my food allergies Recipe modified for my food allergies
Number of Servings: 8

Ingredients

    1 Tbsp olive oil
    2 red onions, diced
    3 cloves garlic
    2 red peppers, diced
    2 Tbsp chopped jalapenos (used jarred sliced)
    2 stalks of celery, sliced
    1 cup carrots, diced (about 4 carrots)
    3 Tbsp ground cumin
    2 Tbsp chili powder
    2 – 14.5 oz cans of tomatoes, diced.
    1 – 14.5 oz can of tomatoes with chilies
    1 can chopped mild green chilies
    1 – 15 oz can chick peas
    1 – 15 oz can red kidney beans
    1 – 15 oz can black beans
    1 – 15 oz can pinto beans

Directions

1. In a large heavy stock pot, over medium, heat oil, sauté onions and garlic until softened.
2. Add jalapenos and red peppers stirring until softened
3. Add carrots, celery, cumin and chili powder with cans of tomatoes bring to a boil and then reduce temperature to simmer and cook until carrots start to soften.
4. Open, drain and rinse the cans of beans. Add them with the can of green chilies to the mixture – simmer together for about 20 minutes.

Serve with tortilla chips and cheese (not calculated in calorie total)

Serving Size: 10 - 1 cup servings






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