Vegetarian Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
Bush's, Black Beans, 1.3 cup *Goya Dark Red Kidney Beans, 1.3 cup *Bush's Pinto Beans, 1.3 cup *Peppers, sweet, red, fresh, 1 large Green Peppers (bell peppers), 1.5 cupJalapeno Peppers, 1 pepper *Hot Chili Peppers, 1 pepper2 cans Chili Hot BeansCrushed Tomatoes, 28oz canCanned Tomatoes, 28oz can*Yves Veggie Ground Round - Original, 4 cup 4 small Red Onions1 Large Vidalia OnionGarlic, 10 clove 1 medium ShallotTomato Paste, 2 cansOlive Oil, 1.5 tbsp 2tbsp Tumeric1tsp Cayenne2tbsp Chili Powder2tbsp Cumin
Spray pan with olive oil pam or 1.5 tbsp Olive oil. Cut and cook aromatics first (garlic, shallots, onions). Add all diced peppers when onions start to sweat. Add tomato paste to mascerate the vegetables and cook for 3 minutes. Add both large cans of tomatos and stir well. Next add beans (drain and rinse all but the chili hot beans). Next add spices and cook for one hour. This makes enough for 15x1 cup servings. Great for a cookout or to freeze and eat all winter long.
Substitute 2 cans of 15oz tomatoes, one can of paste, one can of chili hot beans, and one can of mixed beans (black beans, pinto beans, and kidney beans), decrease onions to one large vidalia and two small purple onions, to cut servings down to 8x1 cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user JULIELC.
Substitute 2 cans of 15oz tomatoes, one can of paste, one can of chili hot beans, and one can of mixed beans (black beans, pinto beans, and kidney beans), decrease onions to one large vidalia and two small purple onions, to cut servings down to 8x1 cup servings.
Number of Servings: 15
Recipe submitted by SparkPeople user JULIELC.
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 938.7 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 15.6 g
- Protein: 21.3 g
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