Vegetarian chili
Nutrition Facts
Serving Size About 2 cups
Calories 161
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | 1 g | |
| Sodium | 116 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 10 g | |
| Protein | 7 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This meatless chili gets its kick from Fresno peppers. If you can't find them, jalapeno peppers are a good substitute.
Ingredients
(Serves 8)- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 Fresno peppers, diced
- 2 quarts crushed tomatoes (no salt added)
- 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
- 2 tablespoons ground cumin
- 1 tablespoon chipotle pepper (or smoked paprika)
- 1 tablespoon ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
Directions
In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.
Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.
Last Updated: April 20th, 2019