Vegan Chili

Vegetarian Chili B

Serves: 8
Ingredients:

  1. 1 tablespoon vegetable oil
  2. 1 cup chopped onions
  3. 3/4 cup chopped carrots
  4. 3 cloves garlic, minced
  5. 1 cup chopped green bell pepper
  6. 1 cup chopped red bell pepper
  7. 3/4 cup chopped celery
  8. 1 tablespoon chili powder
  9. 1 1/2 cups chopped fresh mushrooms
  10. 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
  11. 1 (19 ounce) can kidney beans with liquid
  12. 1 (11 ounce) can whole kernel corn, undrained
  13. 1 tablespoon ground cumin
  14. 1 1/2 teaspoons dried oregano
  15. 1 1/2 teaspoons dried basil


Cooking Instructions:

  1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green and red bell peppers, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
  2. Stir in mushrooms and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil.
  3. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Nutritional Information:
Serving Size:1 serving

  1. Calories 157
  2. Fat 3 g
  3. Protein 6.8 g
  4. Sodium 479 mg
  5. Carbohydrate 29.5 g
  6. Fiber 8.3 g

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