Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 234.6
  • Total Fat: 9.8 g
  • Cholesterol: 21.2 mg
  • Sodium: 513.3 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 8.0 g
  • Protein: 13.2 g

View full nutritional breakdown of Chili calories by ingredient
Submitted by:


Originally taken from Veggie vegetarian Chili Originally taken from Veggie vegetarian Chili
Number of Servings: 16


    1lbs lean ground beef
    2 28 oz can tomatoes w/ liquid
    1 tablespoon canola oil
    1 green bell pepper, chopped
    1 yellow bell pepper, chopped
    1 onion, chopped
    2 carrots, finely chopped,
    2 stalks of celery, finely chopped
    12 cloves of garlic
    4 tablespoons chili powder
    5 mushrooms ( you could add more, it's all I had)
    1 19.75 oz can whole black beans
    1 cup dried red kidney beans (soaked according to directions)
    1 cup brown beans(soaked according to directions)
    4-6 cups of water
    1/2 cup of corn
    1 tablespoon cumin
    1 1/2 tablespoons dried oregano
    2 tablespoons garlic powder
    Alton Brown's Chili powder- Because I use dried beans for this recipe I had to add quite a bit of water to it.... thus the spices that were originally called for in the recipe didn't quite do the job.My husband made up some of this chili powder awhile back so I threw a few dashes of it in.I think it really made the chili.It is the BEST chili powder I have ever used.I didn't account for the chili powder in the nutritional info.


1. Heat oil in large pot over medium heat.Cook and stir the garlic, onion, celery and carrots in the pot until tender. Mix in the green bell pepper and yellow bell pepper.

2. MIx the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans, brown beans, and corn.Season with cumin and oregano

Makes about 16 - 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user SERA_NINA.

Rate This Recipe