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Vegetable Chili
4
Servings
Servings
45m PT45M
Prep Time
Prep Time
35m PT35M
Cook Time
Cook Time
1h 20m
Ready In
Ready In
Recipe: #34347
February 18, 2020
Categories: Main Dish, Chili, Beans, Vegetables, Mexican, Southwest, Stove Top, Canned Tomatoes, Kidney Beans, Spices, Spicy more
"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
Ingredients
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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