Vegetable chilli


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.2
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 850.6 mg
  • Total Carbs: 42.6 g
  • Dietary Fiber: 15.4 g
  • Protein: 12.5 g

View full nutritional breakdown of Vegetable chilli calories by ingredient


Introduction

Servr with a portion of brown rice (not included in the nutritional values)
This vegetable chilli can be made as hot as you like. I am not that fond of hot food I therefore substitute curry powder with ground cumin. Servr with a portion of brown rice (not included in the nutritional values)
This vegetable chilli can be made as hot as you like. I am not that fond of hot food I therefore substitute curry powder with ground cumin.
Number of Servings: 4

Ingredients

    1 Onion, chopped
    1 Green Pepper, chopped
    2 Celery Sticks, sliced
    175 ml (6 FL OZ) Water
    2 Garlic Cloves, crushed
    400G (14OZ) Tinned Chopped Tomatoes
    1 Tablespoon of Tomatoe Paste
    1 Vegetable Bouillon Cube
    1-2 Teaspoons Chilli Powder (or to taste)
    1/2 Teaspoon Ground Cunin
    2 x 400G Tinned Red Kidney Beans, drained and rinsed.

Directions

Combine the onion, pepper, celery, water and garlic in a large saucepan. Cook over a medium heat for 6 - 8 minutes or until vegetables are tender.

Add the tomatoes, tomatoe paste, bouillon, chilli powder and cumin; stir well. Stir in beans. Bring to boil, cover, then reduce the heat and simmer, stirring occasionally, for 45 minutes.

(Serve with boiled wholegrain rice)

Number of Servings: 4

Recipe submitted by SparkPeople user ALI8086.