Real Simple Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 389.1
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 865.4 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 19.5 g
- Protein: 19.4 g
View full nutritional breakdown of Real Simple Vegetarian Chili calories by ingredient
Introduction
Easy vegetarian chili. Serve over polenta or corn bread, with cheese and/or sour cream on top. Originally from Real Simple Magazine. Easy vegetarian chili. Serve over polenta or corn bread, with cheese and/or sour cream on top. Originally from Real Simple Magazine.Number of Servings: 6
Ingredients
-
3 T olive oil
1 lg onion
2 garlic cloves, minced
2 T chili powder
1 1/2 t groud cumin
1 14.5 oz can diced tomatoes w juice
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can red kidney beans, drained and rinsed
1 15.5 oz can cannellini or great northern beans, drained and rinsed
1 lg can vegetarian baked beans
1 T red wine venegar
Directions
1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, chili powder, and cumin and saute until onions are soft.
2. Add the tomatoes and 1 c water. Bring to a simmer, partially cover w a lid, and cook 10 minutes.
3. Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.
4. Remove from heat and stir in the vinegar. Season to taste w salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user EMILYJOANNETX.
2. Add the tomatoes and 1 c water. Bring to a simmer, partially cover w a lid, and cook 10 minutes.
3. Add the beans and return to a simmer. Continue cooking, uncovered, for 15 minutes or until the chili is thick.
4. Remove from heat and stir in the vinegar. Season to taste w salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user EMILYJOANNETX.