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Warm Winter Vegetarian Chili

Recipe #293884 | 1 hour | 20 min prep | SERVES 6 -8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Irmgard

RECIPE BY: Irmgard

From FoodTV.ca, this is almost a thick vegetable soup. I served this topped with sour cream and shredded Tex Mex blend cheese and it was a big hit with my husband, who hates vegetables. This can also be made in the crock pot by cooking on high for 3 to 4 hours. Just make sure you saute the vegetables first as this will affect the flavour of the final product.

Posted on: Mar 24, 2008

Print Recipe

Ingredients

  • 1 teaspoon olive oil
  • 1 cup mushroom, chopped
  • 1 tablespoon worcestershire sauce (This can be omitted to make the stew vegan.)
  • 28 ounces diced tomato
  • 1 cup tomato sauce
  • 2 cups vegetable stock
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 zucchini, chopped
  • 5 medium carrot, chopped
  • 19 ounces red kidney bean, drained and rinsed
  • 19 ounces black beans, drained and rinsed
  • 19 ounces chickpeas, drained and rinsed
  • 19 ounces kernel corn
  • 3 tablespoons chili powder
  • 1 tablespoon hot sauce
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper

    • Directions

    1. 1
      In a large pot, saute the chopped vegetables in olive oil along with the chili powder, dried herbs, crushed red pepper flakes and ground black pepper until softened and fragrant, about 5 minutes.
    2. 2
      Add the beans and corn to the pot, then add the tomatoes, tomato sauce, vegetable stock, Worcestershire sauce (if using) and hot sauce.
    3. 3
      Bring slowly to a boil.
    4. 4
      Let simmer over low heat for 30 minutes or until the vegetables are tender, stirring occasionally.

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    Nutrition Facts

    Serving Size 1 (678g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    vegetable stock

    Calories 520
    Calories from Fat 40 (7%)
    Amount Per Serving %DV
    Total Fat 4.5g 6%
    Saturated Fat 0.7g 3%
    Monounsaturated Fat 1.2g
    Polyunsaturated Fat 1.8g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1162mg 48%
    Potassium 1913mg 54%
    Total Carbohydrate 102.8g 34%
    Dietary Fiber 27.2g 108%
    Sugars 14.8g
    Protein 26.5g 52%
    Vitamin A 10863mcg 217%
    Vitamin B6 1.3mg 65%
    Vitamin B12 0.0mcg 0%
    Vitamin C 97mg 162%
    Vitamin E 1mcg 4%
    Calcium 170mg 17%
    Iron 8mg 48%

    detailed view...

    how is this calculated?

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