vegetarian chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 635.3 mg
  • Total Carbs: 49.9 g
  • Dietary Fiber: 15.6 g
  • Protein: 14.0 g

View full nutritional breakdown of vegetarian chili calories by ingredient
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Introduction

easy, with a variety of vegetables and beans easy, with a variety of vegetables and beans
Number of Servings: 8

Ingredients

    1 Tbsp canola oil
    2 cloves of garlic - minced
    1 onion -- chopped
    1 bell pepper -- chopped
    1 zucchini -- chopped
    1 yellow squash -- chopped
    1 6oz can tomato paste
    1 14.5oz can diced tomatoes
    1 15 oz can pinto beans
    1 15oz can black beans
    1 15oz can red kidney beans
    1.5 cups corn kernals (frozen or drained canned)
    2 Tbsp chili powder

Directions

makes about 8 servings

*heat oil in pot (need just enough to coat the bottom, 1 tbsp is an estimate) over medium heat
* add minced garlic and chopped onions, stir occasionally until the onions begin to become translucent and garlic starts to brown
* add in all the other ingredients and stir
* cook over medium heat for 5 minutes
*cover and simmer for another 15 minutes, stirring occassionally -- once the chili is hot it's ready to serve, but simmering makes it more flavorful

Number of Servings: 8

Recipe submitted by SparkPeople user SNARKYKITTEN.

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