Vegetable Chili

4
Servings
45m
Prep Time
35m
Cook Time
1h 20m
Ready In


"Adapted slightly from a recipe by Jane Brody. A much less greasy chili than one involving meat and very flavorful."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.5 g)
  • Calories 245.1
  • Total Fat - 7.3 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 15.7 mg
  • Sodium - 1457.4 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 15.2 g
  • Sugars - 10 g
  • Protein - 14.5 g
  • Calcium - 177.2 mg
  • Iron - 4.5 mg
  • Vitamin C - 32.8 mg
  • Thiamin - 0.2 mg

Step 1

In large deep skillet or Dutch oven, heat oil and butter and add all seasonings.

Step 2

Sauté over low flame, stirring, 1-2 minutes.

Step 3

Add green beans, carrots, celery, and ½ cup of juice from the canned tomatoes. Stir well.

Step 4

Cover and cook about 10 minutes.

Step 5

Add onions and red/green peppers and cook, covered, 10 minutes more.

Step 6

Add tomatoes with their remaining juice and kidney beans with their juice and cook 10 minutes longer. Serve hot.

Tips & Variations


No special items needed.

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