vegetarian chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp canola oil2 cloves of garlic - minced1 onion -- chopped1 bell pepper -- chopped1 zucchini -- chopped1 yellow squash -- chopped1 6oz can tomato paste1 14.5oz can diced tomatoes1 15 oz can pinto beans1 15oz can black beans1 15oz can red kidney beans1.5 cups corn kernals (frozen or drained canned)2 Tbsp chili powder
makes about 8 servings
*heat oil in pot (need just enough to coat the bottom, 1 tbsp is an estimate) over medium heat
* add minced garlic and chopped onions, stir occasionally until the onions begin to become translucent and garlic starts to brown
* add in all the other ingredients and stir
* cook over medium heat for 5 minutes
*cover and simmer for another 15 minutes, stirring occassionally -- once the chili is hot it's ready to serve, but simmering makes it more flavorful
Number of Servings: 8
Recipe submitted by SparkPeople user SNARKYKITTEN.
*heat oil in pot (need just enough to coat the bottom, 1 tbsp is an estimate) over medium heat
* add minced garlic and chopped onions, stir occasionally until the onions begin to become translucent and garlic starts to brown
* add in all the other ingredients and stir
* cook over medium heat for 5 minutes
*cover and simmer for another 15 minutes, stirring occassionally -- once the chili is hot it's ready to serve, but simmering makes it more flavorful
Number of Servings: 8
Recipe submitted by SparkPeople user SNARKYKITTEN.
Nutritional Info Amount Per Serving
- Calories: 266.5
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 635.3 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 15.6 g
- Protein: 14.0 g
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