Vegetarian Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 156.0
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 609.5 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 7.7 g
  • Protein: 6.9 g

View full nutritional breakdown of Vegetarian Chili calories by ingredient


Introduction

This chili is for hungry, lazy people like me who want something that tastes good for supper! It's almost fat free, and full of fibre, and very satisfying with a sprinkle of parmesean on top This chili is for hungry, lazy people like me who want something that tastes good for supper! It's almost fat free, and full of fibre, and very satisfying with a sprinkle of parmesean on top
Number of Servings: 7

Ingredients

    2 onions
    2 cloves garlic
    3 carrots
    1 14oz can chopped tomatoes
    1 14oz can crushed tomatoes
    1 14oz can red kidney beans, drained
    1/2 14oz can chickpeas,drained
    1 14oz can chopped mushrooms, drained
    1 14oz can corn, drained
    1 tbsp Paprika
    1 tbsp Tomato Seasoning (if you can find it)
    chili flakes to taste (I use about a tsp)
    sea salt and black pepper to taste
    1/4 cup Ketchup



Directions

Heat about a 1/4 cup water in the bottom of a large pot. Chop the onions and garlic, add to pot, cook till onions are translucent. Shred the carrots, add to pot. Add the 2 cans of tomatoes. Drain the kidney beans, chickpeas, mushrooms, and corn and add to pot. Add the ketchup, spices and cook about 10 minutes on low heat until all flavors are combined.
Enjoy a big bowl, and congratulate yourself on skipping the meat for one night!
Makes 7 one cup servings

Number of Servings: 7

Recipe submitted by SparkPeople user SLEWKE.