Vegetarian Chili
Recipe: #1129
October 23, 2011
Categories: Comfort Food, Dinner, Main Dish, Chili, Beans, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Sunday Dinner, Winter, Stove Top, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch 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 recipe yields 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 & Variations
No special items needed.
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