Vegetarian Chili (Beans and Veggies)

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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 164.7
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 655.4 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 9.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Vegetarian Chili (Beans and Veggies) calories by ingredient


Introduction

Rich and thick vegetarian chili Rich and thick vegetarian chili
Number of Servings: 17

Ingredients

    29 oz Pinto Beans - drained and rinsed
    15 oz Dark Red Kidney Beans - drained and rinsed
    15 oz Light Red Kidney Beans - drained and rinsed
    15 oz Black Beans - drained and rinsed
    15 oz White Beans - drained and rinsed
    10 oz Rotel tomatoes and green chilies - mild
    15 oz fire roasted diced tomatoes with garlic
    6 oz tomato paste
    32 oz Vegetable Broth
    4 tbsp McCormick chili seasoning
    4 garlic cloves - pressed
    2 c diced baby carrots
    2 c diced celery
    1 orange bell pepper diced
    1 yellow bell pepper diced

Tips

Cooked and crumbled ground beef can be added for non-vegetarians. Delicious topped with low fat shredded cheddar cheese and low fat sour cream.


Directions

Saute the vegetables, garlic, carrots, celery, and bell peppers, in 3 tbsp of olive oil in a large Dutch oven until soft. Add remaining ingredients and bring to boil. Simmer for 2 hours to let flavors blend. Season as desired with fresh ground pepper and chili powder.

Serving Size: Makes 17 1-cup servings