vegetarian chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbs olive oil1/2 large onion (finely diced)3 cloves garlic (minced)1 rib celery (finely diced)1 green pepper (diced)1 medium to large carrot (finely diced)1 zucchini (finely diced)1 bag quorn grounds1/2 cup corn2 cans diced tomatos1 can kidney beans (rinsed and drained)1 not-beef bouillon cube2 cups water1/4 cup chilli powder1 tsp ground cumin1 tsp oreganosalt and pepper to taste
I recommend chopping all vegetables ahead of time. Preheat olive oil in large soup pot. Add onion, garlic, celery, and carrot and let cook until onions are clear and vegetables are starting to soften (approx. 5 min). Add green pepper and cook 2 more minutes. Add the zucchini last and cook until starting to soften. Once all vegetables are cooked add the quorn grounds and cook until thawed. Add chilli powder and cumin and stir into vegetables before addin liquids. Next add the diced tommatos, 2 cups water and boullion cube. Cover pot and bring to a boil. Once boiling, add the corn and reduce heat to low. Keep covered. Let simmer 15 minutes, stirring a couple times. After 15 minutes add Kidney beans and simmer for another 5 minutes until beans are heated through. Makes approximately 6 to 8 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CAYRONJAC.
Number of Servings: 6
Recipe submitted by SparkPeople user CAYRONJAC.
Nutritional Info Amount Per Serving
- Calories: 214.3
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 2,491.2 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 7.5 g
- Protein: 3.5 g
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