Veggie Chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 168.4
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.9 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 10.5 g

View full nutritional breakdown of Veggie Chili calories by ingredient
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Submitted by: KARENBILIDA


Dried beans make this a very economical meal.
Full of fibre, taste and nutrients.
Dried beans make this a very economical meal.
Full of fibre, taste and nutrients.

Number of Servings: 8


    Pinto Beans - 1/2 cup dry - no name, 97 gram(s)
    Dry kidney beans 1/2 cup dry, 66.67 gram(s)
    Red Chili Beans - no name - 1/2 cup uncooked dry, 125 gram(s)
    No Salt Added Diced Tomatoes - Blue Menu, 2 cup
    Chili powder, 3 tbsp
    Carrots, raw, 2 large (7-1/4" to 8-1/2" long)
    Celery, raw, 2 stalk, medium (7-1/2" - 8" long)
    Onions, raw, 0.5 medium (2-1/2" dia)
    7 mushrooms
    1/2 red pepper


add whatever vegetables you want, clean out the fridge, add hot sauce and hot peppers to taste or put a bowl of diced fresh hot peppers on the table for people to add spice as they chose


soak beans over night then drain in morning
cover in new water (as per package directions - about 2 cups per 1/2 cup of beans)
bring to boil
simmer for 2-2/5 hours
drain beans when cooked
diced vegitables
saute onions, carrots, spices in cup of no fat chicken stock for 10 minutes
add celery and red pepper and mushrooms
cook 5 more minutes
add tomatoes
cook 5 minutes
add beans and simmer for 1 hour

or through everything in the slowcooker after the beans are cooked and simmer on low for 5-6 hours or high 3-4hours (every slow cooker seems to be different)

Serving Size: 8 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KARENBILIDA.


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