Three Bean Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 327.9
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,327.4 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 17.0 g
- Protein: 16.1 g
View full nutritional breakdown of Three Bean Vegetarian Chili calories by ingredient
Introduction
I have had this recipe forever. It's been with me through many healthy meals. The carrots and zuchinni are shred finely so they are hidden from suspicious eyes. Great with monterey jack or parmesean cheese and some fresh green chili or jalapeno on top. I have had this recipe forever. It's been with me through many healthy meals. The carrots and zuchinni are shred finely so they are hidden from suspicious eyes. Great with monterey jack or parmesean cheese and some fresh green chili or jalapeno on top.Number of Servings: 6
Ingredients
-
3 cloves garlic
1 Tbs. olive oil
28 oz. italian style tomatoes, cut up
1 cup water
6 oz tomato paste
1 Tbs chili powder
1 Tbs dijon mustard
1 tsp dried basil, crushed
1 tsp dried oregan, crushed
1/2 tsp pepper
1/2 tsp cumin
1 15 oz can kidney beans
1 15 oz can great northern beans
1 15 oz can garbanzo beans
1 cup chopped carrots
1 cup corn, frozen
1 cup chopped zuchinni
several dashes hot pepper sauce
parmasean or monterey jack cheese for topping
whole fresh green chilis
Directions
Saute crushed garlic in hot oil for 30 seconds.
Stir in undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, pepper, and cumin. Add 3 cans of beans, drained. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Stir in chopped carrots and zuchinni and corn. Simmer, covered for 10 min. Add hot pepper sauce.
Top servings with cheese and peppers.
Makes 6 1 1/2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRATEFUL4TODAY.
Stir in undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, pepper, and cumin. Add 3 cans of beans, drained. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
Stir in chopped carrots and zuchinni and corn. Simmer, covered for 10 min. Add hot pepper sauce.
Top servings with cheese and peppers.
Makes 6 1 1/2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user GRATEFUL4TODAY.
Member Ratings For This Recipe
-
KDINSMO
-
KOMAL53
I liked this---only I feel that by replacing the cans of Beans for those same Ingredients soaked overnight and pressure cooked will lower the Sodium Content of this Dish.Will definitely try it out as soon as I can!!!! - 6/18/10
Reply from GRATEFUL4TODAY (6/23/10)
Thank you for your comment! Seeing the sodium content of this dish has inspired me to soak beans as well. I started tracking my sodium intake this week and will be making an effort to lower it when ever I can. You have a very good point!