Chantal's Vegetarian Chili
7
Servings
Servings
15m PT15M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
50m
Ready In
Ready In
Recipe: #7029
December 01, 2012
Categories: Dinner, Lunch, Main Dish, Chili, Fruit, Tomato, Vegetables, Celery, Corn, Onions, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Birthday, Cinco de Mayo, Fall/Autumn, Father's Day, Game/Sports Day, Mother's Day, Potluck, Summer, Winter, Weeknight Meals, Stove Top, Heart Healthy, High Fiber, No Eggs, Vegan, Vegetarian, Canned Tomatoes, Make it from scratch more
"This is a recipe my daughter made for me that I really enjoyed."
Original recipe yields 7 servings
Ingredients
Nutritional
- Serving Size: 1 (463 g)
- Calories 378.1
- Total Fat - 16.3 g
- Saturated Fat - 4.1 g
- Cholesterol - 80.1 mg
- Sodium - 1513.1 mg
- Total Carbohydrate - 22.8 g
- Dietary Fiber - 7.1 g
- Sugars - 5.7 g
- Protein - 35.2 g
- Calcium - 104.9 mg
- Iron - 5 mg
- Vitamin C - 15.7 mg
- Thiamin - 0.2 mg
Step 1
In a Dutch oven or large heavy bottom pan, heat the oil over medium heat.
Step 2
Add the onion, bell pepper, jalapeno, carrot and celery and cook until onion is translucent.
Step 3
Add the remaining ingredients and bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Step 4
Ladle into bowls and serve.
Tips & Variations
No special items needed.
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