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Fireside Veggie chili

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 328.5

Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 641.6 mg
Total Carbs: 58.9 g
Dietary Fiber: 18.2 g
Protein: 10.8 g

View full nutritional breakdown of Fireside Veggie chili calories by ingredient

Introduction

Adapted from White Grass Cafe - Cross Country Cooking Adapted from White Grass Cafe - Cross Country Cooking

Minutes to Prepare: 20

Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 can black beans

1 can cannelini beans

(you could also use pinto, kidney, etc., this is just what I had on hand)

2 T olive oil

2 medium onions, chopped

4 cloves garlic, chopped

3 stalks celery, chopped

4 carrots, shredded

1 green pepper (I didn't have one, so I left it out)

**I've also added other veggies, based on what I had on hand - zucchini, eggplant, etc

1 c raw bulger wheat

2 T cumin

1 T coriander

1 t basil

1 t oregano

1 t paprika

(I don't use chili powder, but the original recipe calls for it, so you could certainly use it)

1 24 oz bottle Organic Strained Tomatoes (Bionaturae brand) - see my post why I don't use canned

1 T tomato paste

1 c water

salt and pepper to taste

Optional garnishes:

shredded sharp cheddar

strained plain yogurt (use a coffee filter and a strainer) or sour cream

tortilla chips - A great way to use those broken pieces in the bottom of the tortilla chip bag

onion

hot sauce

avocado

shredded lettuce

Directions

In a large, deep saute pan or dutch oven, saute onion, garlic, celery, carrots and pepper in olive oil until tender. Add spices, herbs, bulger and water. Mix well. Drain beans, but don't rinse. Add beans to pan along with tomatoes and paste. Simmer 45 minutes. May need to add more water and tomato paste, depending on your preference as to the thickness of the chili.

Number of Servings: 8

Recipe submitted by SparkPeople user NATDIABETIC.