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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 540.6 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 9.4 g
  • Protein: 7.7 g

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

Submitted by: TYGERLILLY
Veggie Chili

Introduction

Chili with a lot of veggies, no meat or meat substitutes. Chili with a lot of veggies, no meat or meat substitutes.
Number of Servings: 10

Ingredients

    2 4 oz. cans tomato sauce
    1 28 oz. can stewed tomato, undrained
    1 green pepper, diced
    1 red onion, diced
    1 can carrot slices, drained
    2 tsp garlic, pre-minced
    1 tbsp vegetable oil
    1 can kidney beans, undrained
    1 can black beans, undrained
    1 stalk celery, diced
    2 tbsp chili powder
    1 tsp cayenne

Directions

1. In a large pot (chef's pan or stove-top casserole pot), sautee onions in vegetable oil, adding garlic after they have softened. Add green peppers and celery, cook 1 minute on medium heat.
2. Add tomato sauce and stewed tomatoes (with liquid) and carrots (drained) and continue to cook on medium heat. Add in beans (with liquid) and spices and stir.
3. Bring to a simmer, then lower heat & let cook on low for 2 hours or so. The longer you let it simmer, the more the flavours will meld, giving you a richer flavour.
4. Serve by itself or over rice. Makes approximately 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user TYGERLILLY.






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Member Ratings For This Recipe

  • I really liked this as did my vegan sister. The only changes I made were a dash of Mesquite BBQ seasoning as we didn't have any cayenne, a can of diced tomatoes since I didn't have any tomato sauce, and extra veggies. - 2/8/12

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