Meatless Mission Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 tablespoons safflower oil1 clove garlic, minced1 green bell pepper, chopped (1 1/2 cups)1 stalk celery, chopped (1/2 cup)1 large carrot, shredded (1/2 cup)1 medium-sized zucchini, shredded (1 1/2 cup)1 -- 28 oz. can chopped tomatoes, with juice1 -- 8 oz. can tomato sauce1 -- 16 oz. can kidney beans, drained & rinsed1 cup water1 1/2 cups corn, cooked (or thaw frozen corn)1 tablespoon chili powder, or to taste1/4 teaspon hot pepper sauce, or to taste1 teaspoon basil1 teaspoon oregano1/2 teaspoon black pepper1 cup raw cashews
In a dutch oven or 3 1/2 - to 5-quart saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp-tender, about 3 minutes.
As the mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium, Cover and cook until heated through, at least 5 minutes.
Garnish each serving with scallions or shredded cheese. If you wish, set under broiler to melt cheese. (Remember to add the extra calories of the cheese, when calculating calorie count)
This makes nine1-cup servings. Double the calorie count for a 2-cup serving.
Number of Servings: 9
Recipe submitted by SparkPeople user JAYELKAY.
As the mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium, Cover and cook until heated through, at least 5 minutes.
Garnish each serving with scallions or shredded cheese. If you wish, set under broiler to melt cheese. (Remember to add the extra calories of the cheese, when calculating calorie count)
This makes nine1-cup servings. Double the calorie count for a 2-cup serving.
Number of Servings: 9
Recipe submitted by SparkPeople user JAYELKAY.
Nutritional Info Amount Per Serving
- Calories: 210.8
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 430.0 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 6.7 g
- Protein: 7.1 g
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