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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.0
  • Total Fat: 8.0 g
  • Cholesterol: 9.1 mg
  • Sodium: 323.7 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 11.7 g

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

Submitted by: BAMBOO01


Number of Servings: 6

Ingredients

    3 tablespoons canola oil
    1 cup chopped onion
    2 teaspoons ground cumin
    1 teaspoon paprika
    1/4 teaspoon salt
    1 tsp garlic powder
    2 cups water
    1 1/2 cups (1/2-inch) cubed peeled butternut squash
    1 cup chopped tomatoes
    1 (15-ounce) can pinto beans, rinsed and drained
    1 (15-ounce) can cannellini beans, rinsed and drained
    1 (15-ounce) can red kidney beans, rinsed and drained
    1/2 cup carrots (chopped)

Directions

1. Heat a deep/soup over pan medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next ingredients (through garlic); cook 2 minutes, stirring frequently. Add broth, squash, carrots, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.


Serving Size: makes 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BAMBOO01.






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