Linda's Vegetable Chili

Linda's Vegetable Chili
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 975.7 mg
  • Total Carbs: 53.2 g
  • Dietary Fiber: 14.3 g
  • Protein: 13.4 g

View full nutritional breakdown of Linda's Vegetable Chili calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

A great way to get your veggies. A great way to get your veggies.
Number of Servings: 4

Ingredients

    1.5 cup Beans, red kidney (cooked)
    1.25 cup Sweet Corn, Fresh
    1 cup Peas, frozen
    3 medium whole (2-3/5" dia) Red Ripe Tomatoes
    .5 cup, chopped Green Peppers (bell peppers)
    1 pepper Jalapeno Peppers, diced
    1 medium (2-1/2" dia) Onions, raw, chopped
    2 clove Garlic, minced
    8 medium Mushrooms, fresh, sliced
    2 cup Pureed Tomatoes
    2 dash Salt
    0.25 tsp Cayenne Pepper (Ground)
    2 tsp Chili powder
    .5 tbsp Cocoa, dry powder, unsweetened
    2 tsp Granulated Sugar*optional
    1 tsp Lime Juice - ReaLime 100% Lime Juice*optional
    1 tbsp Canola Oil
    1 tsp Thyme, fresh

Tips

Sugar and cocoa are optional. You can reduce the amount of tomato paste if you wish.


Directions

In a large heated skillet, place the oil, onion, and garlic. Stir and fry until the onion starts to soften.
Add the mushrooms, and cook to sweat. Add the rest of the vegetables, and let cook for a few minutes. Turn the heat down to around medium and add the pureed tomato, thyme, and other spices, and cocoa. Add the lemon juice and sugar. Stir well, and let simmer for about 15 minutes.
Stir again and serve with rice.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TESTYCATLADYP.

Rate This Recipe