Linda's Vegetable Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 cup Beans, red kidney (cooked)1.25 cup Sweet Corn, Fresh 1 cup Peas, frozen 3 medium whole (2-3/5" dia) Red Ripe Tomatoes .5 cup, chopped Green Peppers (bell peppers) 1 pepper Jalapeno Peppers, diced1 medium (2-1/2" dia) Onions, raw, chopped2 clove Garlic, minced 8 medium Mushrooms, fresh, sliced2 cup Pureed Tomatoes 2 dash Salt 0.25 tsp Cayenne Pepper (Ground) 2 tsp Chili powder .5 tbsp Cocoa, dry powder, unsweetened 2 tsp Granulated Sugar*optional 1 tsp Lime Juice - ReaLime 100% Lime Juice*optional 1 tbsp Canola Oil 1 tsp Thyme, fresh
In a large heated skillet, place the oil, onion, and garlic. Stir and fry until the onion starts to soften.
Add the mushrooms, and cook to sweat. Add the rest of the vegetables, and let cook for a few minutes. Turn the heat down to around medium and add the pureed tomato, thyme, and other spices, and cocoa. Add the lemon juice and sugar. Stir well, and let simmer for about 15 minutes.
Stir again and serve with rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESTYCATLADYP.
Add the mushrooms, and cook to sweat. Add the rest of the vegetables, and let cook for a few minutes. Turn the heat down to around medium and add the pureed tomato, thyme, and other spices, and cocoa. Add the lemon juice and sugar. Stir well, and let simmer for about 15 minutes.
Stir again and serve with rice.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TESTYCATLADYP.
Nutritional Info Amount Per Serving
- Calories: 288.8
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 975.7 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 14.3 g
- Protein: 13.4 g
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