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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 150.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 644.2 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 7.8 g
  • Protein: 7.7 g

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

Submitted by: LEZRAIN

Introduction

This is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips, and in school lunches in a thermos. This is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips, and in school lunches in a thermos.
Number of Servings: 10

Ingredients

    1 tablespoon canola oil
    2 cups chopped onion
    3/4 cup chopped red bell pepper
    2 garlic cloves, minced
    1 tablespoon brown sugar
    3/4 tablespoons chili powder
    3/4 tablespoons mexican chili seasoning
    2 teaspoon ground cumin
    1 teaspoon dried oregano
    1 1/2 teaspoon salt
    1 teaspoon black pepper
    1 (28-ounce) can diced tomatoes, undrained
    1 (10-ounce) can diced tomatoes and chilies
    1 (15-ounce) cans black beans
    2 (15.5-ounce) cans dark red kidney beans

Directions

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user LEZRAIN.






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Member Ratings For This Recipe

  • Great recipe! Very filling and satisfying!!! I did, however, add a 15 oz can of lo-sodium chicken broth to thin the chili out a little bit and cooked it for 60 minutes...definitely make this recipe again! Thank you for sharing!!! - 6/21/11

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