Chili Vitalita'
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 126.6
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 699.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 6.0 g
- Protein: 7.4 g
View full nutritional breakdown of Chili Vitalita' calories by ingredient
Introduction
A vegetarian chili recipe that really explores all the fresh colors lurking in the fridge. Good for getting rid of portions of veggies that didn't quite make it into other meals. Can be made in large batches and frozen into individual or family portions. Reduced or no-sodium-added broth can be used to substitute standard vegetable broth. A vegetarian chili recipe that really explores all the fresh colors lurking in the fridge. Good for getting rid of portions of veggies that didn't quite make it into other meals. Can be made in large batches and frozen into individual or family portions. Reduced or no-sodium-added broth can be used to substitute standard vegetable broth.Number of Servings: 8
Ingredients
-
Red Kidney beans - 14oz can (400g)
Broccoli - 1oz (30g)
Carrot - 1 oz (30g)
Cauliflower - 1 floweret (15g)
Eggplant - 1/2oz (15g)
Garlic, raw - 4 cloves
Leek, tender green part or white - 1oz (30g)
Vegan Soy Veggie Burgers - 2 (200g total) crumbled
Mushrooms, white or brown - 4 medium
Onion, white yellow or red - 1 small
Spring Onions - 2 medium bulbs and tops separated. (about 15g)
Spicy Pepper/chili pepper/jalapeno etc. - 1 or to taste
Red Bell Pepper - 1 small (about 70g)
Salt - to taste
Vegetable Broth - 2 cups
Soy sauce - 1.5 tbsp
Chili Powder - 3 or 4 tsp (to taste)
Ground Black Pepper - 1 tsp
Ground Red Pepper (Spicy) - 1 to 3 tbsp (to taste)
Zucchini - 35g
Tomato paste - 1.5 tsp
Tomatoes - 2 medium (about 300g)
Directions
Toss Broccoli, Cauliflower, Celery, Eggplant, Garlic, Leeks, Mushrooms, Scallion (the bulb only, setting aside the green tops) and Chili Pepper into a food processor and work until well minced (but not pureed!). Dice the Tomatoes and Red Bell Pepper and set aside with the minced vegetables.
Add a few tbsps of water to a soup pot (enough to cover the bottom surface) and place on stove. If desired you can add 1 tbsp Olive Oil for frying the onion. Dice the onion and throw into the pot, turning the stove on low until the onions are wilted or until the liquid begins to dry. Add minced vegetables, Tomatoes and Red Bell Pepper and continue to saute. Add a little more water if necessary. Finely grate Zucchini and Carrot and stir them into the pot along with the crumbled soy burgers.
Add Broth and Soy Sauce. Simmer 10 minutes.
Add Chili Powder, Tomato Paste and Black Pepper. Cook until Onions are soft and chili has thickened. Add canned Red Kidney Beans, including their liquid during the last 5 minutes of cooking. Adjust Water and Salt to taste.
Garnish with minced Green Onion.
*Complete Meal Serving Suggestion:
I suggest cutting a large eggplant into 1/4 inch disks, brushing both sides with olive oil and placing on an aluminum foil lined tray. Sprinkle with Salt and bake in oven at 180 degrees Celsius until golden. Arrange 3-4 disks per serving topping each disk with freshly steamed brown rice and spoon the chili on top. Garnish with Green Onion.
Another alternative is to spoon some rice into whole wheat tortillas, cover with chili and add fresh lettuce and Green Onion Strips. Tuck into a wrap.
Soy/Cheddar/Feta/Jack cheeses optional (although i like it plain myself).
Number of Servings: 8
Recipe submitted by SparkPeople user ADONIA.
Add a few tbsps of water to a soup pot (enough to cover the bottom surface) and place on stove. If desired you can add 1 tbsp Olive Oil for frying the onion. Dice the onion and throw into the pot, turning the stove on low until the onions are wilted or until the liquid begins to dry. Add minced vegetables, Tomatoes and Red Bell Pepper and continue to saute. Add a little more water if necessary. Finely grate Zucchini and Carrot and stir them into the pot along with the crumbled soy burgers.
Add Broth and Soy Sauce. Simmer 10 minutes.
Add Chili Powder, Tomato Paste and Black Pepper. Cook until Onions are soft and chili has thickened. Add canned Red Kidney Beans, including their liquid during the last 5 minutes of cooking. Adjust Water and Salt to taste.
Garnish with minced Green Onion.
*Complete Meal Serving Suggestion:
I suggest cutting a large eggplant into 1/4 inch disks, brushing both sides with olive oil and placing on an aluminum foil lined tray. Sprinkle with Salt and bake in oven at 180 degrees Celsius until golden. Arrange 3-4 disks per serving topping each disk with freshly steamed brown rice and spoon the chili on top. Garnish with Green Onion.
Another alternative is to spoon some rice into whole wheat tortillas, cover with chili and add fresh lettuce and Green Onion Strips. Tuck into a wrap.
Soy/Cheddar/Feta/Jack cheeses optional (although i like it plain myself).
Number of Servings: 8
Recipe submitted by SparkPeople user ADONIA.