Vegan Super-veg Chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.2
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 843.5 mg
- Total Carbs: 45.3 g
- Dietary Fiber: 9.1 g
- Protein: 6.4 g
View full nutritional breakdown of Vegan Super-veg Chili calories by ingredient
Introduction
This is a loose guideline to making a very chunky vegetarian friendly chili. I roughly estimated quantities to scale down what I usually make to a four-dinner batch. Spices are also estimates and should be adjusted to taste. I use dry beans to make a batch of beans first, but here I substituted canned for convenience. Use whichever serves you best. Experiment and have fun! This is a loose guideline to making a very chunky vegetarian friendly chili. I roughly estimated quantities to scale down what I usually make to a four-dinner batch. Spices are also estimates and should be adjusted to taste. I use dry beans to make a batch of beans first, but here I substituted canned for convenience. Use whichever serves you best. Experiment and have fun!Number of Servings: 4
Ingredients
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0.5 medium size onion, diced
1 jalapeno, minced
0.5 C. zucchini, diced
0.5 C. butternut squash, diced
0.5 C. potato, diced
0.25 C. celery, diced
0.5 C. carrot, diced
0.5 C. green & red bell pepper, diced
2 Cloves garlic, minced
1 C. vegetarian broth
1 Can Organic diced tomatoes
0.25 C. dry pearled barley
0.25 C. Sweet Corn, frozen
0.5 C. Pinto Beans, rinse canned first
1 T. Black Pepper
1 t. Kosher Salt
2 T. favorite Chili Powder (I like Penzey's 9000)
0.5 T. Cumin Seed, toasted and ground
1-2 Scallions, minced
Fresh Cilantro (optional to taste)
Fresh Oregano (optional to taste)
Directions
This version makes about 4 large servings. I use a heavy, medium sized soup pot.
Saute in 1 tsp. canola oil, onion and jalapeno
Add the next 5 veggies and cover the pan using medium heat to steam for 5 minutes.
Add bell peppers, garlic, tomatoes, and broth and bring to a boil, then add barley and cover, reducing heat. For the next 20 minutes, keep an eye on your pot and add extra water or broth if it begins to look dry.
Add corn, beans, and spices and reduce to a simmer until barley is completely cooked.
Turn off the heat and add scallions and optional fresh herbs.
I have served with toppings of sour cream or vegan version, minced raw onions, baked tortilla chips, or over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCEMONKEY.
Saute in 1 tsp. canola oil, onion and jalapeno
Add the next 5 veggies and cover the pan using medium heat to steam for 5 minutes.
Add bell peppers, garlic, tomatoes, and broth and bring to a boil, then add barley and cover, reducing heat. For the next 20 minutes, keep an eye on your pot and add extra water or broth if it begins to look dry.
Add corn, beans, and spices and reduce to a simmer until barley is completely cooked.
Turn off the heat and add scallions and optional fresh herbs.
I have served with toppings of sour cream or vegan version, minced raw onions, baked tortilla chips, or over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user DANCEMONKEY.
Member Ratings For This Recipe
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