Roasted Vegetarian Chili~~Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
2 Large onions~~Cut into large chunks1 lg Green Pepper~~Cut into large chunks1 lg Red Pepper~~Cut into large chunks2 stalks celery with leaves~~Cut into large chunks10 lg garlic cloves~~peeled and smashed2 TBSP olive oil4 Portobello Mushroom caps1~12 oz block Extra Firm Tofu~~cut into 1/4 inch cubes2~15 oz. cans kidney beans~~well drained and rinsed2~15 oz cans garbonzo beans~~well drained and rinsed1 can V-8 juice2 TBSP chili powder1 TBSP ground cumin
Place chopped vegetables:onions, peppers, celery and smashed garlic on baking sheet sprayed with pam. Drizzle with 2 TBSP of olive oil. Grind fresh pepper over top lightly. Roast in preheated 450* oven for about 20 minutes until veggies start to brown. When done, let cool about 10 minutes and place in food processor. Chop, but leave a bit chunky--do not liquify. Place in large stock pot and add remainder of ingredients. Cook on med/high heat for about 30 minutes, until hot. You may cook longer if thicker Chili is desired or add more V-8 if thinner Chili is desired. Garnish with dolop of sour cream (soy)and grated soy cheddar cheese. You can also add hot sauce for extra heat!!
Serving size is 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user MANG0LINN.
Serving size is 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user MANG0LINN.
Nutritional Info Amount Per Serving
- Calories: 198.1
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 612.8 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 9.2 g
- Protein: 11.3 g
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