Vegetable Chili

30m
Prep Time
45m
Cook Time
1h 15m
Ready In


"This chili was the Vegetarian Network of Austin's entry in the 2007 Lone Star Vegetarian Chili Cook-off. It won First Place, out of about 20 entries."

Original is 8 servings

Nutritional

  • Serving Size: 1 (372.9 g)
  • Calories 320.4
  • Total Fat - 6.8 g
  • Saturated Fat - 1 g
  • Cholesterol - 0.3 mg
  • Sodium - 3155.1 mg
  • Total Carbohydrate - 49.6 g
  • Dietary Fiber - 13.5 g
  • Sugars - 10.3 g
  • Protein - 19.2 g
  • Calcium - 143.8 mg
  • Iron - 5.5 mg
  • Vitamin C - 85.9 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Make AB's Chili Powder, but substitute guajillo chiles for the cascabels.

Step 2

In a large pot, saute zucchini, onion, bell peppers, and garlic in the oil or broth, until tender.  .

Step 3

Stir in all remaining ingredients and bring to a boil.  

Step 4

Reduce heat, cover, and simmer for 45 minutes, stirring occasionally

Tips


No special items needed.

1 Reviews

AlteredEgo

Although there are just 2 of us here, I do like making enough things like chili so that I can freeze some of it in 7-8 cup containers, & that's just what I did here! Also used low-sodium tomato & bean ingredients, then cut the salt back to 1/4 teaspoon! Also used only half a jalapeno (don't like too much heat, as you can tell) & included just 1 1/2 tablespoons of chili powder! Our first taste of this chili was most satisfying, & I'm sure when we thaw out those frozen containers, that will be just as comforting! Thanks for posting this great recipe!

5.0

review by:
(23 Jan 2012)

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