HEALTHY VEGETARIAN CHILI
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 -TBSP CANOLA OR OLIVE OIL 1 - MEDIUM ONION CHOPPED1- MED CELERY STALK SLICED1-MED CARROT CHOPPED 2-GARLIC CLOVES MINCED2-CUPS WHOLE KERNEL CORN3-(15 OUNCE ) CANS BLACK BEANS DRAINED AND RINSED1-(15 OUNCE)CAN KIDNEY BEANS DRAINED AND RINSED2-(14 OUNCE)CANS DICED TOMATOES UNDRAINED1-(10 OUNCE CAN DICED TOMATOES WITH GREEN CHILIS1-CUP MILD SALSA1/2-CUP KETCHUP1-(14 OUNCE )CAN REDUCED SODIUM CHICKEN BROTH1-TBSP WORCESTERSHIRE SAUCE1-(1 OUNCE ) PACKAGE CHILI SEASONING1- TSP CHILI POWDER 1-TSP GROUND CUMIN1/4 -TSP PAPRIKA
1.HEAT OIL IN POT OVER MED HEAT.ADD ONION,CELERY,CARROT AND GARLIC;COOK UNTIL ONION IS TRANSLUCENT,ABOUT 4 MINUTES,STIRRING FREQUENTLY.INCREASE HEAT TO HIGH;ADD REMAINING INGREDIENTS.
2. BRING TO BOIL,REDUCE HEAT,AND SIMMER,UNCOVERED,STIRRING FREQUENTLY,UNTIL VEGETABLES ARE TENDER AND FLAVORS ARE BLENDED,ABOUT 40 MINUTES.SERVES 14
Number of Servings: 14
Recipe submitted by SparkPeople user DOLLARBILLYALL.
2. BRING TO BOIL,REDUCE HEAT,AND SIMMER,UNCOVERED,STIRRING FREQUENTLY,UNTIL VEGETABLES ARE TENDER AND FLAVORS ARE BLENDED,ABOUT 40 MINUTES.SERVES 14
Number of Servings: 14
Recipe submitted by SparkPeople user DOLLARBILLYALL.
Nutritional Info Amount Per Serving
- Calories: 168.8
- Total Fat: 2.8 g
- Cholesterol: 0.3 mg
- Sodium: 812.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 7.8 g
- Protein: 8.2 g
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