No Meat Chili (some say Vegatarian Chili)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups dry pinto beans1/2 cup dry black beans1/2 cup dry red or kidney beans1/2 cup dry garbanzo beans (a.k.a chickpeas)Water2 each green, red and yellow bell peppers (or colors of your choice)2 Zucchini or yellow squash1 medium onion1 cup mushrooms1 can corn, drained (or 1 1/2 cups frozen corn)1 - 32 oz can diced tomatoes (I use no salt added))1 - 4.5 oz can diced green chili (I use med temp)**The following are all to taste, but here are appx. amounts3-4 Tbsp Chili powder1 tsp. garlic powder1 tsp. ground paprika1 Tbsp Ground CuminSalt to tasteWater
Start by rinsing all the beans very well. Add them with plenty of water to a large stock pot or dutch oven. Bring to a boil, let simmer for 1 hour. Drain water, rinse beans and add fresh water. Bring to a boil again and let cook for at least 3 hours. (This can also be done in a large crock pot - set on high for at least 6-8 hours.) When beans are almost done, chop all veggies into bite sized pieces. Spray large saute pan with cooking spray, add onion, peppers, squash, mushroom and corn . Cook until veggies are soft. Add diced tomatoes (juices and all) to beans. Add diced green chili (juices and all) to beans. Stir well. Add in veggies a little at a time combining well. Add seasonings, let simmer for appx. 20-30 minutes. Serve! Easily feeds 12. Goes great with corn bread. Can be topped with Sour Cream and/or cheese!
Nutritional Info Amount Per Serving
- Calories: 121.3
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 210.1 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.7 g
- Protein: 5.8 g
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