Vegetarian Chili
Recipe: #1129
October 23, 2011
Categories: Chili, Beans, Fathers Day, Game/Sports Day, Sunday Dinner, Gluten-Free Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"I really like this recipe. There is enough stuff in it, that you don't know it is meatless. This can cook longer than time stated. I like my chili cooked long and slow anyway, but you can cook it like the recipe says. This is great served with a nice crunchy bread."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (406.3 g)
- Calories 367.5
- Total Fat - 6.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 748.8 mg
- Total Carbohydrate - 62.1 g
- Dietary Fiber - 23.2 g
- Sugars - 14.4 g
- Protein - 20.2 g
- Calcium - 183.1 mg
- Iron - 8.1 mg
- Vitamin C - 72.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In pot, heat oil; saute onion and garlic together until soft; about 5 minutes.
Step 2
Add in green peppers, mushrooms, celery, carrots, chili powder, cumin, oregano, basil, pepper and saute until tender; about 8 minutes.
Step 3
Add in tomato sauce, tomatoes, ketchup and Worcestershire sauce; cover and simmer 30 minutes.
Step 4
Add in kidney beans, cannellini beans, vegetable juice and olives; cover and simmer an additional 30 minutes.
Step 5
Serve with sour cream, shredded cheese, raw onions, black olives, and chopped tomatoes, if desired. And have some nice crusty bread to go along with this.
Tips
No special items needed.
1 Reviews
You'll Also Love
