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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 216.0
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 575.3 mg
  • Total Carbs: 46.6 g
  • Dietary Fiber: 12.3 g
  • Protein: 9.7 g

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

Submitted by: IMVEGAN

Introduction

A great combination of chili and fall veggies makes a delicious healthy vegan meal.

I always rinse the canned beans to lower the sodium. I think the sodium count here on Spark does not take that into account. (Lately I use dried beans for all of my recipes to take care of that problem.) If you use dried beans make sure you soak them overnight and cook them before you make this recipe.

You can really use any fall firm fall veggie you would like. I sometimes use a combination of sweet and white potatoes. Rutabaga and turnips would be great too. As would red and green peppers.

A great combination of chili and fall veggies makes a delicious healthy vegan meal.

I always rinse the canned beans to lower the sodium. I think the sodium count here on Spark does not take that into account. (Lately I use dried beans for all of my recipes to take care of that problem.) If you use dried beans make sure you soak them overnight and cook them before you make this recipe.

You can really use any fall firm fall veggie you would like. I sometimes use a combination of sweet and white potatoes. Rutabaga and turnips would be great too. As would red and green peppers.


Number of Servings: 12

Ingredients

    Beans, red kidney, 3 cup (or 2 cans, rinsed)
    Beans, pinto, 2 cup (or 1 can, rinsed)
    Carrots, raw, 4 medium sliced
    Yellow Sweet Corn, Frozen, 1.5 cup kernels
    Onions, raw, .5 cup, chopped
    Parsnips, 3 parsnip (9" long) sliced
    4 med. Yukon Gold Potatoes cubed with skin (20 oz)

    (Yukon Gold potatoes do not take as long to cook as other varieties. If you use a russet potato you may want to add them just a few minutes after you add the carrots, or cut them in smaller chunks.)

    garlic, 2 cloves, diced
    Chili powder, 2 tbsp
    Cinnamon, ground, 1 tsp
    Granulated Sugar, 2 tsp
    Del Monte Petite Cut Diced Tomatoes, 2 cans
    Cumin seed, 1 tsp

    Water, tap,2 cup
    Home Made Vegetable Bouillon, 4 tsp (my recipe) (or vegan beef base)
    6 oz tomato paste

Directions

Makes 12 servings.

1. Put diced onion in the bottom of a big pot. Add a splash of water and saute the onion until it begins to brown. (if the water cooks away just add a little more) When the onion is a little brown add garlic, the cumin, chili powder, and cinnamon and continue to saute the spices and onion/garlic mix for a few minutes. If you need to add a little water along the way to keep it from sticking that is okay. You want the spice to brown a little in the bottom of the pan.

2. Add the canned tomatoes, water, bouillon, carrots, and parsnips. Cover bring to a boil, turn down the heat and simmer until the carrots and parsnips are almost tender.

3. Add cubed potatoes and beans. Continue to cook until the potatoes are tender. Add the tomato paste and mix in.

4. Add the corn and heat through.

5. Taste. At the last minute I like to add a little sugar to cut the acid in the tomatoes. You can also add some more spice or cayenne if you like your chili on the hot side. (I do!)



Number of Servings: 12

Recipe submitted by SparkPeople user IMVEGAN.






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