Taste Tester's 5 Alarm Vegetarian Chili
- Number of Servings: 13
Ingredients
2 tbsp Olive Oil1 cup diced onions1 poblano pepper, diced1 red pepper, diced2 cups diced mushrooms2 cloves garlic finely chopped2 tbsp ground cumin1 tbsp dried oregano2 chili peppers finely diced2 small dried red chilies, broken into small pieces1 (28 oz) can diced tomatoes4 (15 oz) cans low sodium beans (use a variety or just one kind)1 (16 oz) bag frozen corn kernels2 tbsp dried basil1 tbsp chili powder2 bay leaves (remove before seving dish)Vegetable broth or veggie juice if needed
In a large heavy bottom pot (dutch oven is perfect) saute the onions, poblano pepper, red pepper, mushrooms until soft, about 7 minutes.
Stir in chili peppers, red chilies, and cook for another minute. Add the tomatoes and the rest of the ingredients . Add some broth or veggie juice if needed and cook on low for about 1-1/2 hrs. Remove bay leaves. Top each serving with a bit of shredded juice, sour cream and a wedge of lime (optional of course)
Number of Servings: 13
Recipe submitted by SparkPeople user MZMONILOVE.
Stir in chili peppers, red chilies, and cook for another minute. Add the tomatoes and the rest of the ingredients . Add some broth or veggie juice if needed and cook on low for about 1-1/2 hrs. Remove bay leaves. Top each serving with a bit of shredded juice, sour cream and a wedge of lime (optional of course)
Number of Servings: 13
Recipe submitted by SparkPeople user MZMONILOVE.
Nutritional Info Amount Per Serving
- Calories: 224.2
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 609.4 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 10.4 g
- Protein: 14.0 g
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