1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (414g) Recipe makes 6 servings The following items or measurements are not included below: 16 ounces pinto beans 15 1/2 ounces red kidney beans |
||
| Calories 402 | ||
| Calories from Fat 87 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 970mg | 40% | |
| Potassium 1338mg | 38% | |
| Total Carbohydrate 62.8g | 20% | |
| Dietary Fiber 17.6g | 70% | |
| Sugars 7.8g | ||
| Protein 23.0g | 46% | |
Fabulous Vegetarian Chili (Low-Fat/Vegetarian)
By: KITTENCAL
Oct 1, 2003
My girlfriend who is a vegetarian, gave me this recipe and swears it is the best veg chili!
SERVES 6
Ingredients
- 2 tablespoons oil
- 1 1/4 cups chopped onions
- 3/4 cup chopped green pepper
- 3/4 cup chopped carrot
- 2 cups unpeeled unseeded fresh tomatoes
- 2-3 fresh garlic cloves, crushed
- 1 (16 ounce) can pinto beans, undrained
- 1 (15 1/2 ounce) can red kidney beans, undrained
- 1 (15 ounce) can crushed tomatoes
- 1 lb firm tofu, rinsed, patted dry and crumbled
- 2 cups water
- 2 cups frozen whole kernel corn
- 2 teaspoons salt
- 1-2 tablespoon chili powder
- 1 tablespoon cumin
- 1/4 teaspoon cayenne pepper
Directions
1
Heat oil in a 5-qt Dutch oven.2
Add onions, green peppers and carrots; saute over med heat until tender.3
Add fresh tomatoes, garlic, beans, crushed tomatoes, tofu, water, corn, salt, chili powder, cumin and cayenne pepper.4
Simmer for 45-60 mins or until done, stirring often, adjusting all seasonings to suit taste.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Fabulous Vegetarian Chili (Low-Fat/Vegetarian) recipes
Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Beans > Soy/Tofu
- Preparation > Time to Make > < 4 hours
- Occasion > Everyday
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: VeggieDiva
On Mar 15, 2008
Delish! I paired it up with brown and wild rice and ate it for days 
From: justcallmetoni
On Mar 5, 2007
Fabulous is right! As the temperature once again dips, it was a treat to enjoy this for lunch. I did make two small modifications that I don't think affected the final outcome. As usual, I cooked the onions, peppers and carrots in a bit of vegetable broth which made this very lowfat. My other change, out of necessity. Realized I only had one cup of fresh chopped tomatoes and decided to add a can of Rotel instead. In volume, a 10 ounce can was a cup plus 1 or 2 tablespoons, it was a good proximate and it added a nice kick. To compensate, I initially omitted the cayenne during the first 25 minutes of cooking then added to taste. The chili itself had a great flavor all of which was absorbed by the tofu, and the vegetables blended nicely without becoming soggy or wilty. Yummy.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved