April's Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Black-eyed peas, 5 Cups soaked (or canned/frozen, ready to cook)Beans, pinto, 5 cups soaked (or canned, etc.)Canned/diced Tomatoes, 2 cansTomato Paste, 140 gramsGreen Peppers, 1 cup, choppedRed Peppers, 1 cup, choppedJalapeno Peppers, 2 peppersOnions, raw, 3 medium, dicedGarlic, 5 cloves, mincedCarrots, raw, 1 medium, diced smallSofrito Sauce, .25 cupTobasco, 1 tsp (or to taste)Chili powder, 2 tbspCumin, 1 tbspSalt, 1 tspcayenne pepper, .5 tbspOregano, ground, 2 tbspWhite Wine, 2 fl ozBroth, Vegetable, Clearly Organic, Best Choice, 3 cups
Prepare all veggies and saute over medium-high heat with salt and pepper until they become soft/translucent. Add tomato paste and spices, cook for another minute or so to develop flavors. Add wine to de-glaze bottom of pot. Add chopped tomatoes (with juice), beans, and broth. Bring to boil, reduce to simmer, and cook for at least two hours to develop flavors, stirring periodically (add liquid as needed). Longer simmering will develop flavors more, but if you use canned beans, they might start to fall apart.
Serving Size: Makes about 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user APRIL1X.
Serving Size: Makes about 12 one-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user APRIL1X.
Nutritional Info Amount Per Serving
- Calories: 226.2
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 712.4 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 12.3 g
- Protein: 10.3 g
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