Very Veggie Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 181.4
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 510.6 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 7.2 g
- Protein: 5.6 g
View full nutritional breakdown of Very Veggie Chili calories by ingredient
Introduction
This Chili is loaded with a variety of vegetable that harmonize well with the zesty seasonings. For a change of pace, serve it over freshly cooked couscous or quinoa. This Chili is loaded with a variety of vegetable that harmonize well with the zesty seasonings. For a change of pace, serve it over freshly cooked couscous or quinoa.Number of Servings: 6
Ingredients
-
1/4 cup tomato past
2 tablespoons chili powder
1 teaspoon ground allspice
1 tablespoon molasses
1 tablespoon tamari or other soy sauce
2 tablespoons olive oil
1 large red onion, chopped
1 celery rib, minced
1 medium-size eggplant, peeled and chopped
1 small red bell pepper, seeded and chopped
1 small, fresh hot chile (optional), seeded and minced
1 garlic clove, minced
one 14.5 ounce can diced tomatoes, undrained
11/2 cups coocked or one 15 ounce can chickpeas, drained and rinsed
11/2 cups of water
salt and freshly ground black pepper
Directions
1. In a small bowl, combine thetomato paste, chili powder, allspice, molasse, and tamari, stiring to blend. Set aside.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, about 5 mins. Add the eggplant, bell pepper, chile, and garlic. Cover and cook, stirring occasionally, until softened, about 10 mins.
3. Stir in the tomato paste mixture. Add the tomatoes and juice, chickepeas, water, and salt and pepper to taste. Simmer, stirring occasionally, until the liquid is reduced and the vegetables are tender, about 30 mins. Serve hot!
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHIA.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion and celery, cover, and cook until softened, about 5 mins. Add the eggplant, bell pepper, chile, and garlic. Cover and cook, stirring occasionally, until softened, about 10 mins.
3. Stir in the tomato paste mixture. Add the tomatoes and juice, chickepeas, water, and salt and pepper to taste. Simmer, stirring occasionally, until the liquid is reduced and the vegetables are tender, about 30 mins. Serve hot!
Number of Servings: 6
Recipe submitted by SparkPeople user STEPHIA.
