Vegetarian Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 293.3
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 938.7 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 15.6 g
  • Protein: 21.3 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient


Introduction

Made with soy beef, tons of vegetables, and heart healthy tomatoes. Made with soy beef, tons of vegetables, and heart healthy tomatoes.
Number of Servings: 15

Ingredients

    Bush's, Black Beans, 1.3 cup
    *Goya Dark Red Kidney Beans, 1.3 cup
    *Bush's Pinto Beans, 1.3 cup
    *Peppers, sweet, red, fresh, 1 large
    Green Peppers (bell peppers), 1.5 cup
    Jalapeno Peppers, 1 pepper
    *Hot Chili Peppers, 1 pepper
    2 cans Chili Hot Beans
    Crushed Tomatoes, 28oz can
    Canned Tomatoes, 28oz can
    *Yves Veggie Ground Round - Original, 4 cup
    4 small Red Onions
    1 Large Vidalia Onion
    Garlic, 10 clove
    1 medium Shallot
    Tomato Paste, 2 cans
    Olive Oil, 1.5 tbsp
    2tbsp Tumeric
    1tsp Cayenne
    2tbsp Chili Powder
    2tbsp Cumin

Directions

Spray pan with olive oil pam or 1.5 tbsp Olive oil. Cut and cook aromatics first (garlic, shallots, onions). Add all diced peppers when onions start to sweat. Add tomato paste to mascerate the vegetables and cook for 3 minutes. Add both large cans of tomatos and stir well. Next add beans (drain and rinse all but the chili hot beans). Next add spices and cook for one hour. This makes enough for 15x1 cup servings. Great for a cookout or to freeze and eat all winter long.

Substitute 2 cans of 15oz tomatoes, one can of paste, one can of chili hot beans, and one can of mixed beans (black beans, pinto beans, and kidney beans), decrease onions to one large vidalia and two small purple onions, to cut servings down to 8x1 cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user JULIELC.