April's Vegetarian Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 712.4 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 12.3 g
  • Protein: 10.3 g

View full nutritional breakdown of April's Vegetarian Chili calories by ingredient
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Warm and hearty meal for cool days. Warm and hearty meal for cool days.
Number of Servings: 12


    Black-eyed peas, 5 Cups soaked (or canned/frozen, ready to cook)
    Beans, pinto, 5 cups soaked (or canned, etc.)
    Canned/diced Tomatoes, 2 cans
    Tomato Paste, 140 grams
    Green Peppers, 1 cup, chopped
    Red Peppers, 1 cup, chopped
    Jalapeno Peppers, 2 peppers
    Onions, raw, 3 medium, diced
    Garlic, 5 cloves, minced
    Carrots, raw, 1 medium, diced small
    Sofrito Sauce, .25 cup
    Tobasco, 1 tsp (or to taste)
    Chili powder, 2 tbsp
    Cumin, 1 tbsp
    Salt, 1 tsp
    cayenne pepper, .5 tbsp
    Oregano, ground, 2 tbsp
    White Wine, 2 fl oz
    Broth, Vegetable, Clearly Organic, Best Choice, 3 cups


Adjust heat to your taste (more/less cayenne, tobasco, hot peppers, etc.), and add more liquid as needed (water, broth, or tomato sauce). Works well with all other types of beans as well-- canned kidney beans and black beans. Sofrito is optional... I had some on hand. Just saute veggies with a Tbsp of oil or so if you don't have sofrito.


Prepare all veggies and saute over medium-high heat with salt and pepper until they become soft/translucent. Add tomato paste and spices, cook for another minute or so to develop flavors. Add wine to de-glaze bottom of pot. Add chopped tomatoes (with juice), beans, and broth. Bring to boil, reduce to simmer, and cook for at least two hours to develop flavors, stirring periodically (add liquid as needed). Longer simmering will develop flavors more, but if you use canned beans, they might start to fall apart.

Serving Size: Makes about 12 one-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user APRIL1X.

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