Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
-*Canola Oil, 1 tbsp (remove)-Onions, raw, 1 cup, chopped (remove)-Carrots, raw, 1 cup, chopped (remove)-Garlic, 4 cloves (remove)-*Peppers, sweet, red, fresh, 1 cup, chopped (remove)-Green Peppers (bell peppers), 1 cup, chopped (remove)-Jalapeno Peppers, 2 pepper (remove)-*chilli powder, 6 tsp (remove)-*Cumin seed, 1 tbsp (remove)-Bush's Pinto Beans, 2 cup (remove)-Beans, navy, 2 cup (remove)-Canned Tomatoes, 794 grams (remove)-*Black Pepper (Ground), 0.5 tsp (remove)-Parsley, dried, 1 tbsp (remove)-*Kitchen Basic Vegetable Stock, 2 cup (remove)
- Heat canola oil
- Add cumin seeds, onions & jalapeņo
- Add garlic
- Add carrots, red & green bell peppers
- Add chili powder & black pepper
- Cut tomatoes from can & reserve the juice
- Add chopped tomatoes
- Add Vegetable stock
- Let it cook on high for 15 minutes. Once it boils then
- Add pinto beans & navy beans
- Put heat on low and simmer for 10 minutes
- Add parsley and serve
Serving Size: Makes 12 - 1 cup serving
Number of Servings: 12
Recipe submitted by SparkPeople user CHEFDAP.
- Add cumin seeds, onions & jalapeņo
- Add garlic
- Add carrots, red & green bell peppers
- Add chili powder & black pepper
- Cut tomatoes from can & reserve the juice
- Add chopped tomatoes
- Add Vegetable stock
- Let it cook on high for 15 minutes. Once it boils then
- Add pinto beans & navy beans
- Put heat on low and simmer for 10 minutes
- Add parsley and serve
Serving Size: Makes 12 - 1 cup serving
Number of Servings: 12
Recipe submitted by SparkPeople user CHEFDAP.
Nutritional Info Amount Per Serving
- Calories: 118.4
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 244.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 7.2 g
- Protein: 5.9 g
Member Reviews