vegetarian chili
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
Introduction
easy, with a variety of vegetables and beans easy, with a variety of vegetables and beansNumber 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.
*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.