Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion, 1/2 inch diced1 red pepper, 1/2 inch diced1 yellow pepper, 1/2 inch diced3 ounces olive oil1 tablespoon chopped garlic7 tablespoons chili powder2 cups sliced mushrooms26 fluid ounces diced tomatoes in juice/no salt added1 tablespoon onion powder1 tablespoon garlic powder1 1/2 tablespoons salt1 tablespoon ground cumin1 tablespoon whole oregano2 cups corn (frozen)1cup garbanzo beans, cooked if not canned1 cup kidney beans, cooked if not canned1 cup great northern white beans, cooked if not canned
Directions:
1. Place peppers, onions, garlic, oil and 5 tablespoons of chili powder in a 5 quart heavy-bottomed soup pot and cook over medium high heat stirring every minute or so with a sturdy wooden spoon. The bottom of the pot will gradually develop caramelization. Do not scortch or burn. Continue to scrape the brown on the bottom of the pot after carmalelization develops. Lower heat if necessary.
2. After approximately 10-15 minutes and onions become slightly translucent, add mushrooms. After all mushrooms are coated, add tomatoes add the additional chili powder and the other powders, spices and herbs.
3. Simmer approximately 10-15 minutes, sitrring the bottom of the pot to prevent sticking and burning, and taste. Adjust seasonings to your taste. Add corn and beans. Bring back to a boil.
4. Lower heat and simmer for additional 30 minutes or so, until you're ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user LAHAAN.
1. Place peppers, onions, garlic, oil and 5 tablespoons of chili powder in a 5 quart heavy-bottomed soup pot and cook over medium high heat stirring every minute or so with a sturdy wooden spoon. The bottom of the pot will gradually develop caramelization. Do not scortch or burn. Continue to scrape the brown on the bottom of the pot after carmalelization develops. Lower heat if necessary.
2. After approximately 10-15 minutes and onions become slightly translucent, add mushrooms. After all mushrooms are coated, add tomatoes add the additional chili powder and the other powders, spices and herbs.
3. Simmer approximately 10-15 minutes, sitrring the bottom of the pot to prevent sticking and burning, and taste. Adjust seasonings to your taste. Add corn and beans. Bring back to a boil.
4. Lower heat and simmer for additional 30 minutes or so, until you're ready to serve.
Number of Servings: 6
Recipe submitted by SparkPeople user LAHAAN.
Nutritional Info Amount Per Serving
- Calories: 393.4
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 2,242.9 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 15.5 g
- Protein: 12.9 g
Member Reviews