Vegetarian Chili

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 254.3
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 206.1 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 10.9 g
  • Protein: 12.8 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    1 cup plus 2 T vegetable stock
    1 large bell pepper, chopped
    1 large onion, chopped
    2 large carrots, chopped
    2 jalapenos, chopped
    1 T chili powder
    1 T ground cumin
    2 14.5oz cans diced tomatoes, no salt added
    1 cup dry kidney beans
    1/2 cup dry pinto beans


Soften beans as directed on package

Heat 2 T vegetable stock in a large saucepan and add chopped bell pepper, chopped onion, and chopped carrot. Cook for about 15 minutes (onions should be starting to brown).

Add the chopped jalapenos as well as the chili powder and ground cumin to the pot and cook for another couple of minutes.

Add the diced tomatoes with their juice and all of the beans to the pot along with 1 cup of vegetable stock. Heat to boiling, then reduce heat to medium-low and simmer, uncovered for about 45 minutes until everything is "blended". Add additional vegetable stock if need be.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SAL52209.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.