Julia's Vegetarian Cabbage Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 283.2
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,689.8 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 17.0 g
- Protein: 12.5 g
View full nutritional breakdown of Julia's Vegetarian Cabbage Chili calories by ingredient
Introduction
This 'chili' I made by accident while trying to make a veggie spaghetti sauce. I found the texture to be more like chili, so I just added some beans and spices, and voila! Chili! This 'chili' I made by accident while trying to make a veggie spaghetti sauce. I found the texture to be more like chili, so I just added some beans and spices, and voila! Chili!Number of Servings: 8
Ingredients
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2 cups cabbage, shredded
1 cup onion, shredded
4-5 ribs of celery, shredded
4-5 large carrots, shredded
1 green or red pepper, diced
1 can sweet corn
2 cans of beans of your choice (kidney, chickpeas, great northern, or bean salad. I use whatever is handy.)
1/2 - 3/4 lb lean ground beef, browned and drained of fat (optional, and you will have to add calories etc)
1 cup brown rice
1 can diced tomatoes
1 can tomato sauce
Salt & pepper
Chili powder
Oregano
Basil
Parsley
Directions
Put all veggies to be shredded through the processor (to save time).
Add all veggies to your crockpot or a large pot (including peppers and corn).
Add the beans and rice.
(Here would be the time to add the beef, if using).
Cover with tomatoes and tomato sauce and season with salt, pepper, oregano, basil, parsley and chili powder to taste.
Still well to combine all ingredients
Cover and cook on high 3-4 hours or on low 6-8 hours or until veggies and rice are cooked through.
I use it as a filling for tacos sometimes. I'm sure it would also be awesome as a dip with tortillas or nachos as well. Also great on it's own with a piece of cornbread. YUM! :)
Number of Servings: 8
Recipe submitted by SparkPeople user 2YS4YOU.
Add all veggies to your crockpot or a large pot (including peppers and corn).
Add the beans and rice.
(Here would be the time to add the beef, if using).
Cover with tomatoes and tomato sauce and season with salt, pepper, oregano, basil, parsley and chili powder to taste.
Still well to combine all ingredients
Cover and cook on high 3-4 hours or on low 6-8 hours or until veggies and rice are cooked through.
I use it as a filling for tacos sometimes. I'm sure it would also be awesome as a dip with tortillas or nachos as well. Also great on it's own with a piece of cornbread. YUM! :)
Number of Servings: 8
Recipe submitted by SparkPeople user 2YS4YOU.
Member Ratings For This Recipe
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