Vegetarian Chili
Ingredients:
2 tablespoons Canola oil 1-28 oz. can diced tomatoes or plum
1 large onion, chopped tomatoes with juice, coarsely chopped
4 garlic cloves, minced 1-16 oz. can red kidney beans, rinsed and
1 medium green bell pepper, chopped drained
1 medium red bell pepper, chopped 1-16 oz. can cannelloni beans, rinsed and
5 medium carrots, peeled and chopped drained
1 jalapeno pepper (or a hotter pepper), 1-16 oz. can black beans, rinsed and
finely chopped (optional) drained
1 tablespoon ground cumin 1 cup low sodium tomato sauce
Pepper and chili powder to taste
Directions:
- In a large saucepan over medium heat, sauté onions and garlic in oil until slightly softened and transparent, about 2 or 3 minutes.
- Add bell peppers and carrots and cook, stirring about 10 minutes.
- Add cumin and hot pepper and stir.
- Add tomatoes, beans, and tomato sauce and bring to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, until flavors are blended, about 45 minutes.
- Add more tomato sauce or water as needed.
- Taste and adjust seasonings.
| Nutrition Facts | |||
| Serving Size: 1/10 recipe |
% Daily Value |
|
|
| Calories 200 Calories from fat: 35 | |||
| Total Fat 4g |
6% |
|
|
| Saturated Fat 0g |
0% |
|
|
| Cholesterol 0mg |
0% |
|
|
| Sodium 0mg |
19% |
|
|
| Total Carbohydrate 450g |
11% |
|
|
| Dietary Fiber 11g |
44% |
|
|
| Sugars 7g |
|
|
|
| Protein 9g |
|
|
|
| Vitamin A 170% Vitamin C 100% | |||
| Calcium 15% Iron 15% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: chili recipes, how to make vegetarian chili, recipes for vegetarian chili, vegetarian recipes