be_ixf;ym_202109 d_21; ct_50

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