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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.3
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.9 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 9.7 g
  • Protein: 9.2 g

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

Submitted by: CNHILKE

Introduction

An antioxidant-packed, Southwestern-flavored treat. Black beans have fiber, folic acid and cholesterol-lowering activity. An antioxidant-packed, Southwestern-flavored treat. Black beans have fiber, folic acid and cholesterol-lowering activity.
Number of Servings: 6

Ingredients

    2 Tbsp extra-virgin olive oil
    1 cup chopped red onion
    5 large cloves garlic, crushed or minced
    2 Tbsp chili powder, or more to taste
    2 tsp ground cumin
    2 cups juicy shopped fresh tomatoes
    1 (15 oz) can black beans, drained
    1 cup water (or red wine)
    1 cup chopped bell pepper (any color)
    1 cup shopped zucchini
    1 cup corn kernels
    1 cup chopped white or portobello mushrooms
    1 cup chopped fresh cilantro, packed
    1/8 tsp cayenne pepper, or more to taste
    Salt and freshly ground black pepper, to taste

Directions

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.

2. Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro. Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CNHILKE.






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