Vegetarian Chili (1 cup serving; 300g)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
It makes a large 7-cups and freezes well. My family favorite in the winter.1-1/4 cups vegetable stock3/4 cup chopped carrots1 cup chopped onions1 cup chopped green bell pepper1 cup chopped red bell pepper1 cup chopped celery1 tblsp minced garlic1 tsp dried oregano1 tsp dried thyme (optional)1/2 tsp ground coriander1 tsp ground cumin1-1/2 tsp chili powder1-2 oz minced canned jalapeno peppers 2 cups chopped tomatoes3 cups cooked pinto beans (or 9-bean mix)1 cup fresh or frozen corn kernels1 tsp salt1/8 tsp freshly ground pepper1/2 cup chopped fresh cilantro
-- MAKES SEVEN 1-CUP (300g) SERVINGS.
-- Place 2 tbls of the vegetable stock into a large nonstick pan and "sweat" the carrots, onions, green and red bell peppers, and celery for 4 to 5 minutes.
-- Add the garlic, oregano, thyme, coriander, cumin, chili powder, jalapenos, tomatoes, beans, cilantro and remaining vegetable stock.
-- Bring to a boil, reduce the heat, and simmer for 20 minutes. Add a little extra vegetable or bean liquid if a "saucier" chili is desired. Add the corn kernels and simmer for 7 minutes.
-- TIME-SAVER:
-- Dump all ingredients in a crock pot to cook
-- Used canned chopped tomatoes, etc.
-- SERVE HOT. Try it with steamed corn tortillas and brown rice. Or serve it with a green salad for a complete dinner. Mango is also a great compliment.
-- I often substitute a multiple bean mix for the pinto beans-- it is very colorful, like confetti!
-- Place 2 tbls of the vegetable stock into a large nonstick pan and "sweat" the carrots, onions, green and red bell peppers, and celery for 4 to 5 minutes.
-- Add the garlic, oregano, thyme, coriander, cumin, chili powder, jalapenos, tomatoes, beans, cilantro and remaining vegetable stock.
-- Bring to a boil, reduce the heat, and simmer for 20 minutes. Add a little extra vegetable or bean liquid if a "saucier" chili is desired. Add the corn kernels and simmer for 7 minutes.
-- TIME-SAVER:
-- Dump all ingredients in a crock pot to cook
-- Used canned chopped tomatoes, etc.
-- SERVE HOT. Try it with steamed corn tortillas and brown rice. Or serve it with a green salad for a complete dinner. Mango is also a great compliment.
-- I often substitute a multiple bean mix for the pinto beans-- it is very colorful, like confetti!
Nutritional Info Amount Per Serving
- Calories: 164.1
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 708.5 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 9.4 g
- Protein: 8.2 g