Amazing Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 167.5
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 195.8 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 8.5 g
- Protein: 9.2 g
View full nutritional breakdown of Amazing Vegetarian Chili calories by ingredient
Introduction
Good meal taken from FatSmash Yahoo files Good meal taken from FatSmash Yahoo filesNumber of Servings: 16
Ingredients
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1 tbsp. extra virgin olive oil
1 jalapeno pepper, seeded and finely chopped (can omit if you would like)
1/2 cup onion, chopped
1 1/3 cups bell pepper, chopped (red or yellow works best)
6 tsp. chili powder
1 1/2 tsp. paprika
1/4 tsp. garlic powder
3/4 tsp. ground cayenne pepper
2 tsp. SPLENDA®
3 tbsp. balsamic vinegar
1 (28 oz) can crushed tomatoes with thick tomato puree
1 (19 oz) can black beans, undrained
2 (19 oz) cans dark red kidney beans, undrained
1 (19 oz) can cannellini beans, undrained
1 (10 oz) package frozen whole kernel corn
**NOTE: If hotter chili is preferred, increase chili powder to 7 tsp and cayenne to 1 tsp. If sweeter chili is preferred, increase the SPLENDA®.**
Directions
Makes 16 3/4 cup servings
1. Heat olive oil in a large, non stick, stock pot. Saute jalapeno pepper, onion, and bell pepper over medium heat until onions are translucent (5-8 minutes).
2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.
**NOTE: Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.**
Number of Servings: 16
Recipe submitted by SparkPeople user CLIMBROX.
1. Heat olive oil in a large, non stick, stock pot. Saute jalapeno pepper, onion, and bell pepper over medium heat until onions are translucent (5-8 minutes).
2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.
**NOTE: Chili tastes best when allowed to sit overnight. Refrigerate chili in covered pot overnight. Bring to a boil over a low heat, stirring constantly.**
Number of Servings: 16
Recipe submitted by SparkPeople user CLIMBROX.
Member Ratings For This Recipe
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WENDYMACBOOK
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CYNTSATIONAL
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CARLARP77
I found this recipe more than a year ago on another website and made it then. This is the best chili I've ever had - vegetarian or otherwise. I usually add a few more veggies, like zuchini and squash. Also, instead of cannellini beans, I used Navy and added Garbonzo too. Delicious & Guilt free! - 3/24/08