Matt's Quick-Prep Veggie Chilli
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 203.7
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,482.6 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 9.9 g
- Protein: 8.7 g
View full nutritional breakdown of Matt's Quick-Prep Veggie Chilli calories by ingredient
Introduction
This veggie chilli is quick and tasty, so long as you have a food processor. I suggest upping the about of spices, but that is up to you. This veggie chilli is quick and tasty, so long as you have a food processor. I suggest upping the about of spices, but that is up to you.Number of Servings: 6
Ingredients
-
2 tbsp Olive Oil
2.5 medium (2-1/2" dia) Onions, raw
3 stalk, large (11"-12" long) Celery, raw
2 medium Carrots, raw
2 tsp Garlic
Red pepper flakes, as desired
1 bunch Broccoli, fresh
1 can (12 oz) yields Yellow Sweet Corn, Canned 3 tsp Cumin seed
1.5 tsp Salt
1 tsp Pepper, black
4 cup (8 fl oz) Water, tap
1 large can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
1 can Goya Black Beans
Jiffy corn muffins (optional)
Directions
Put oil in a large pot on the stove, and turn the heat on medium to medium-high.
Skin and chop onions into quarters or eighths and add to a food processor.
Pulse until the onion is broken down into 1/4-1/2 inch pieces.
Add onion to oil.
While the onion is cooking, chop the celery and carrots into 1 - 2 inch pieces and add to food processer.
Pulse until minced.
Add the celery, carrots, and garlic to onion in pot, and stir.
Add broccoli into food processor and pulse into minuscule bits.
Add broccoli, spices, and corn to pot and stir.
When the celery and onion appear cooked, add the remaining ingredients, and stir.
Turn the pot down to medium-low, and add the water to your liking.
Adjust seasonings to taste.
Cook for about 20 minutes, or about the time it takes to make some Jiffy corn muffins and the soup is to your preferred consistency.
Serving Size: About 6, 1-cup portions
Number of Servings: 6
Recipe submitted by SparkPeople user NEOMATTLAC.
Skin and chop onions into quarters or eighths and add to a food processor.
Pulse until the onion is broken down into 1/4-1/2 inch pieces.
Add onion to oil.
While the onion is cooking, chop the celery and carrots into 1 - 2 inch pieces and add to food processer.
Pulse until minced.
Add the celery, carrots, and garlic to onion in pot, and stir.
Add broccoli into food processor and pulse into minuscule bits.
Add broccoli, spices, and corn to pot and stir.
When the celery and onion appear cooked, add the remaining ingredients, and stir.
Turn the pot down to medium-low, and add the water to your liking.
Adjust seasonings to taste.
Cook for about 20 minutes, or about the time it takes to make some Jiffy corn muffins and the soup is to your preferred consistency.
Serving Size: About 6, 1-cup portions
Number of Servings: 6
Recipe submitted by SparkPeople user NEOMATTLAC.