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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 381.3
  • Total Fat: 15.9 g
  • Cholesterol: 28.4 mg
  • Sodium: 1,668.5 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 14.4 g
  • Protein: 21.0 g

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

Submitted by: MYLOKENA

Introduction

Kidney beans or Pinto Beans are a tradition point, but if you want to get creative try chickpeans, black beans, cannellini beans, navy beans or even lentils. Kidney beans or Pinto Beans are a tradition point, but if you want to get creative try chickpeans, black beans, cannellini beans, navy beans or even lentils.
Number of Servings: 6

Ingredients

    3 Tbsp Olive Oil
    lb. ground beef, pork, turkey, or chicken
    1 onion, finely chopped
    3 cloves garlic, minced (I only used 1 clove)
    1 or 2 sm eggplant, cubed (I tripled the zucchini instead)
    1 med zucchin, chopped (or use more eggplant)
    2 carrots, chopped
    1 c quartered mushrooms
    tsp crushed red-pepper flakes
    4 c canned kidney or pinto beans, rinsed & drained
    1 box (26 oz) chopped tomatoes (about 3 c) I used 2 cans diced tomatoes
    1.75 tsp salt
    1 tsp ground cumin
    1 tsp dried oregano
    4 c water or stock
    tsp fresh ground black pepper
    2 Tbsp chopped fresh cilantro or parsley (optional)

Directions

1. Heat oil in large dutch over over medium heat. When hot, add meat, if using it. Season with salt and cook, stirring frequently, until well browned all over, about 5 minutes. Remove from pan and drain off all but 3 tablespoons of fat. (if you're skipping meat, put oil in pan and start recipe from here.)

2. Return dutch oven to stoe over medium-high heat. Add onion and garlic. Cook and stir until just softened, about 1 minute. Add eggplant, zucchini, carrots, mushrooms, and red-pepper flakes. Cook stirring occasionally, until vegetables begin to soften, 15-20 minutes, adjust heat so that nothing scorches.

3. Add beans, tomatoes (with juice), salt, cumin and oregano. Return meat (if using) to dutch oven. Add enough water to submerge everything. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally and adding more liquid if necessary, 15 minutes. Add black pepper, season with salt to taste and sprinkle with cilantro, if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user MYLOKENA.






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