Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 4 oz. cans tomato sauce1 28 oz. can stewed tomato, undrained1 green pepper, diced1 red onion, diced1 can carrot slices, drained2 tsp garlic, pre-minced1 tbsp vegetable oil1 can kidney beans, undrained1 can black beans, undrained1 stalk celery, diced2 tbsp chili powder1 tsp cayenne
1. In a large pot (chef's pan or stove-top casserole pot), sautee onions in vegetable oil, adding garlic after they have softened. Add green peppers and celery, cook 1 minute on medium heat.
2. Add tomato sauce and stewed tomatoes (with liquid) and carrots (drained) and continue to cook on medium heat. Add in beans (with liquid) and spices and stir.
3. Bring to a simmer, then lower heat & let cook on low for 2 hours or so. The longer you let it simmer, the more the flavours will meld, giving you a richer flavour.
4. Serve by itself or over rice. Makes approximately 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TYGERLILLY.
2. Add tomato sauce and stewed tomatoes (with liquid) and carrots (drained) and continue to cook on medium heat. Add in beans (with liquid) and spices and stir.
3. Bring to a simmer, then lower heat & let cook on low for 2 hours or so. The longer you let it simmer, the more the flavours will meld, giving you a richer flavour.
4. Serve by itself or over rice. Makes approximately 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TYGERLILLY.
Nutritional Info Amount Per Serving
- Calories: 157.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 540.6 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 9.4 g
- Protein: 7.7 g
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