vegetarian chilli

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 5.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,491.2 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 7.5 g
  • Protein: 3.5 g

View full nutritional breakdown of vegetarian chilli calories by ingredient


Introduction

When I first became a vegetarian, I wanted chilli. I didn't think it would be hard to make a vegetarian style chilli. I add the quorn grounds for my husband because he is not vegetarian and likes his chilli to be meaty. This recipe works for everyone. I get the vegetables that I crave and the meat eaters in the family get the meat texture that they crave. When I first became a vegetarian, I wanted chilli. I didn't think it would be hard to make a vegetarian style chilli. I add the quorn grounds for my husband because he is not vegetarian and likes his chilli to be meaty. This recipe works for everyone. I get the vegetables that I crave and the meat eaters in the family get the meat texture that they crave.
Number of Servings: 6

Ingredients

    2 tbs olive oil
    1/2 large onion (finely diced)
    3 cloves garlic (minced)
    1 rib celery (finely diced)
    1 green pepper (diced)
    1 medium to large carrot (finely diced)
    1 zucchini (finely diced)
    1 bag quorn grounds
    1/2 cup corn
    2 cans diced tomatos
    1 can kidney beans (rinsed and drained)
    1 not-beef bouillon cube
    2 cups water
    1/4 cup chilli powder
    1 tsp ground cumin
    1 tsp oregano
    salt and pepper to taste


Directions

I recommend chopping all vegetables ahead of time. Preheat olive oil in large soup pot. Add onion, garlic, celery, and carrot and let cook until onions are clear and vegetables are starting to soften (approx. 5 min). Add green pepper and cook 2 more minutes. Add the zucchini last and cook until starting to soften. Once all vegetables are cooked add the quorn grounds and cook until thawed. Add chilli powder and cumin and stir into vegetables before addin liquids. Next add the diced tommatos, 2 cups water and boullion cube. Cover pot and bring to a boil. Once boiling, add the corn and reduce heat to low. Keep covered. Let simmer 15 minutes, stirring a couple times. After 15 minutes add Kidney beans and simmer for another 5 minutes until beans are heated through. Makes approximately 6 to 8 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user CAYRONJAC.