Vegetarian chilli

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 99.0
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 94.0 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 2.9 g

View full nutritional breakdown of Vegetarian chilli calories by ingredient
Submitted by:


Number of Servings: 10

Ingredients

    Beans, red kidney, 0.25 cup
    Beans, black, 0.25 cup
    Beans, pinto, 0.25 cup
    Beans, navy, 0.25 cup
    Yellow Sweet Corn, Frozen, 2 cup kernels
    Red Ripe Tomatoes, 1.5 large whole (3" dia)
    *Ketchup, Heinz, 3 tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    Olive Oil, 2 tbsp
    Brown Sugar, 3 tsp packed

Directions

1 cup = 1 serving
Soak all the beans overnight with multiple changes of water.
Pressure cook with 5 cups of water for 5-6 whistles. Once the pressure comes down put on simmer.
In a separate pan, heat oil and add chopped onions. Fry and then add chopped tomatoes, grated ginger and frozen corn. Cook until soft. Turn off heat and add to simmering beans.
To prepare sauce, boil 4 chipotle chillies in water until tender. Add tomato ketchup, red wine vinegar, garlic and onions. Puree. Add to simmering beans. Add spices: cumin powder,coriander powder.
Cook chili on medium-low heat for a few minutes and turn off heat.

Number of Servings: 10

Recipe submitted by SparkPeople user MANJUK.

Rate This Recipe