Susan's Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 873.8 mg
- Total Carbs: 58.6 g
- Dietary Fiber: 16.2 g
- Protein: 14.8 g
View full nutritional breakdown of Susan's Vegetarian Chili calories by ingredient
Introduction
This recipe is from Susan Gregory's "Daniel Fast". It does not call for any animal stock or products so it is most likely good for vegans as well as vegetarians. It is very tasty and filling! This recipe is from Susan Gregory's "Daniel Fast". It does not call for any animal stock or products so it is most likely good for vegans as well as vegetarians. It is very tasty and filling!Number of Servings: 6
Ingredients
-
2 medium - sized green peppers, chopped
1 med-sized yellow onion, chopped
2 tbsp vegetable oil
1 zucchini, sliced
1 yellow sqash, sliced
2 tbsp chili powder
3/4 tsp salt
1/4 tsp ground red pepper
2 cups corn kernels (fresh or frozen)
2 cans (16 oz.) tomatoes, including liquid
2 cans (16 oz.) pinto beans, including liquid
2 cans (16 oz.) black beans, including liquid
1 can (4 oz) mild green chilies, including liquid
1 can (4 oz) tomato paste
Directions
1. Chop and saute the peppers and onion in oil. Add the sliced zucchini and yellow squash, chili powder, salt, ground red pepper, and corn kernels.
2. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.
3. Bring to a boil and then reduce the heat. Let simmer for 20 min, stirring occassionally to prevent sticking.
Tip: All beans, both dried and cnned, are hight in protein, fiber, vitamins, and minerals. If you use canned beans, be sure to read the label to make sure the manufacturer hasn't added sugar. Also, dried beans are often lower in sodium. Plus they're about half the cost of canned beans. If you cook dried beans, consider preparing a large batch and freezing the leftovers in ziplock bags. They'll keep for up to a year in the freezer.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RHONDAJ130.
2. When all the vegetables are soft but still firm, add the tomatoes, all the beans, the green chilies, and the tomato paste. Stir until just blended.
3. Bring to a boil and then reduce the heat. Let simmer for 20 min, stirring occassionally to prevent sticking.
Tip: All beans, both dried and cnned, are hight in protein, fiber, vitamins, and minerals. If you use canned beans, be sure to read the label to make sure the manufacturer hasn't added sugar. Also, dried beans are often lower in sodium. Plus they're about half the cost of canned beans. If you cook dried beans, consider preparing a large batch and freezing the leftovers in ziplock bags. They'll keep for up to a year in the freezer.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RHONDAJ130.
