Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 223.7
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 410.6 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 11.8 g
- Protein: 10.6 g
View full nutritional breakdown of Vegetable chili calories by ingredient
Vegetable chili
Submitted by: BAABWAJONESIntroduction
Great, warming chili that can be spiced up or tamed down depending on taste. Great with cornbread. Great, warming chili that can be spiced up or tamed down depending on taste. Great with cornbread.Number of Servings: 8
Ingredients
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Garlic, onions, bell peppers (red and green), zucchini, squash, mushrooms, tomatoes, tomato paste, white wine, cumin, coriander, chili powder, basil, olive oil
Directions
Sautee onions and garlic in olive oil. Add carrots and peppers after onions have become translucent.
After 5 minutes, add cumin, coriander and chili powder and cook until fragrant.
Add beans, mushrooms, zucchini and water and cook for about 15 minutes until mushrooms and carrots are beginning to get tender. Add tomatoes and cook about 5 minutes longer. In a separate bowl, combine tomato paste and white wine and remaining spices. As the last step, add paste/wine to chili pot and cook about ten more minutes. Serve immediately. Makes 8+ servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BAABWAJONES.
After 5 minutes, add cumin, coriander and chili powder and cook until fragrant.
Add beans, mushrooms, zucchini and water and cook for about 15 minutes until mushrooms and carrots are beginning to get tender. Add tomatoes and cook about 5 minutes longer. In a separate bowl, combine tomato paste and white wine and remaining spices. As the last step, add paste/wine to chili pot and cook about ten more minutes. Serve immediately. Makes 8+ servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BAABWAJONES.
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