Fireside Veggie chili

Name: Fireside Veggie chili Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 1 can black beans; 1 can cannelini beans; (you could also use pinto kidney etc. this is just what I had on hand); 2 T olive oil; 2 medium onions chopped; 4 cloves garlic chopped; 3 stalks celery chopped; 4 carrots shredded; 1 green pepper (I didn't have one so I left it out); **I've also added other veggies based on what I had on hand - zucchini eggplant etc; 1 c raw bulger wheat; 2 T cumin; 1 T coriander; 1 t basil; 1 t oregano; 1 t paprika; (I don't use chili powder but the original recipe calls for it so you could certainly use it); 1 24 oz bottle Organic Strained Tomatoes (Bionaturae brand) - see my post why I don't use canned; 1 T tomato paste; 1 c water; salt and pepper to taste; Optional garnishes:; shredded sharp cheddar; strained plain yogurt (use a coffee filter and a strainer) or sour cream; tortilla chips - A great way to use those broken pieces in the bottom of the tortilla chip bag; onion; hot sauce; avocado; shredded lettuce

(1)

Minutes to Prepare: 20
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 can black beans1 can cannelini beans(you could also use pinto, kidney, etc., this is just what I had on hand)2 T olive oil2 medium onions, chopped4 cloves garlic, chopped3 stalks celery, chopped4 carrots, shredded1 green pepper (I didn't have one, so I left it out)**I've also added other veggies, based on what I had on hand - zucchini, eggplant, etc1 c raw bulger wheat2 T cumin1 T coriander1 t basil1 t oregano1 t paprika(I don't use chili powder, but the original recipe calls for it, so you could certainly use it)1 24 oz bottle Organic Strained Tomatoes (Bionaturae brand) - see my post why I don't use canned1 T tomato paste1 c watersalt and pepper to tasteOptional garnishes:shredded sharp cheddarstrained plain yogurt (use a coffee filter and a strainer) or sour creamtortilla chips - A great way to use those broken pieces in the bottom of the tortilla chip bagonionhot sauceavocadoshredded lettuce

Directions

In a large, deep saute pan or dutch oven, saute onion, garlic, celery, carrots and pepper in olive oil until tender. Add spices, herbs, bulger and water. Mix well. Drain beans, but don't rinse. Add beans to pan along with tomatoes and paste. Simmer 45 minutes. May need to add more water and tomato paste, depending on your preference as to the thickness of the chili.

Number of Servings: 8

Recipe submitted by SparkPeople user NATDIABETIC.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 328.5
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 641.6 mg
Total Carbs: 58.9 g
Dietary Fiber: 18.2 g
Protein: 10.8 g

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Member Reviews

JOJO720
Have been making this chili for years after enjoying it at Whitegrass Cafe! Loaned my recipe book out and wanted to check on some things before making it from memory, and was delighted to find it here on SparkPeople! This is the best, heartiest, healthiest chili around! Thanks, Natdiabetic!
- 2/16/13