4.7 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.4
  • Total Fat: 10.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 502.0 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 22.0 g
  • Protein: 27.6 g

View full nutritional breakdown of Carly's Meaty-Beany Chili calories by ingredient
Report Inappropriate Recipe

Carly's Meaty-Beany Chili

Submitted by: CARLY783
Carly's Meaty-Beany Chili

Number of Servings: 4

Ingredients

    1 15 oz. can of NSA diced tomatoes
    1 15 oz. can of NSA black beans, drained and rinsed
    1 15 oz. can of NSA kidney beans, drained and rinsed
    1 15 oz. can of peeled and crushed tomatoes
    1 medium onion, diced
    1 cup water
    6 cloves garlic, minced
    1 dried bay leaf
    1 small jalapeno pepper, seeds and membranes removed, diced
    1 medium portabello mushroom, chopped
    1 3/4 cups vegetarian beef crumbles
    1 Tbsp. extra virgin olive oil
    1 Tbsp. chili powder
    1 1/2 tsp. cumin
    1/2 tsp. celery seed
    1/2 Tbsp. freeze-dried cilantro (or 1 1/2 Tbsp. freshly chopped cilantro)
    1 dash of Worcestershire sauce (Annie's if vegetarian)
    1/2 dash Kosher salt
    2 Tbsp. no-pulp orange juice
    1/4 tsp. liquid smoke

SparkPeople Sponsored Video


Directions

1- Heat oil in a 3 or 4-quart pot on medium-high heat. Saute onions for 3-4 minutes until translucent. Add garlic and jalapeno, and saute another 2 minutes. Add in the mushroom and saute 2-3 minutes.

2- Add in chili powder, cumin and celery seed, and saute 1 minute or so, until scent begins to be released. Add in the beans, and mix until warmed through. Pour in the tomatoes and the water, and stir. Add in the bay leaf, bring to a simmer, and cover. Cook for 30 minutes.

3- Check seasonings. Add in the salt, the orange juice, the Worcestershire and the freeze dried cilantro. Stir, bring back up to a slow simmer, and cover, cooking another 30 minutes.

4- Pour in liquid smoke, stir and warm through. Serve, either on its own with garnishes of your choice, on top of nachos, or on top of a baked potato with snipped scallions on top.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CARLY783.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I liked this and I'd make it again. I left out the worcestershire and I added cayene. It felt like it was missing something... perhaps a spice. Either way, I still really liked it. - 7/6/09

    Was this review helpful?   yes  No
  • Very good. Needed like ketchup or something and I subbed in ground beef for sustenance...Yummy though. - 3/20/09

    Was this review helpful?   yes  No
  • Delicious! One of the best vegetarian chilis I've ever tasted. If you like your chili HOT, this recipe may need a little extra jalapeno, but for a sweet, flavorful chili with a well-balanced flavor this one's a real winner. - 3/3/09

    Was this review helpful?   yes  No