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Nutrition Facts
Serving Size 1 (431g) Recipe makes 6 servings
Calories 269
Calories from Fat 18		(6%)
Amount Per Serving		%DV
	Total Fat 2.0g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1125mg		46%
Potassium 941mg		26%
Total Carbohydrate 51.9g		17%
	Dietary Fiber 12.6g	50%
	Sugars 6.7g
Protein 14.3g		28%
detailed view... how is this calculated?

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⁽⁶⁾ RATE IT NOW Print Recipe

By: spatchcock
Apr 7, 2003

This recipe was originally posted by Zenith. She is no longer active at Recipezaar, but I was and am a huge fan of her recipes, many of which are healthy and low-fat. I've made a close version of this before and it is good. Here are Zenith's original comments: "A quick and easy vegetarian chili. I don't remember where I got this recipe, but I've made it several times, sometimes trying different kinds of beans."

SERVES 6 (change servings and units)

Ingredients

1 medium green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced or crushed
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon dried basil
1 cup water
1-2 tablespoon cider vinegar (optional)

Directions

1
Spray a large nonstick pot with cooking spray.
2
(Or use oil for sauteing.) Add green pepper, onion and garlic.
3
Saute over medium-high heat for about 5 minutes, or until soft but not brown.
4
Add remaining ingredients.
5
Cover and simmer 15 minutes, stirring occasionally.
6
Serve hot in soup bowls.

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Featured Reviews for This Recipe

From: Bergy

On Feb 8, 2009

Very tasty - I wanted vegetarian because I was serving it with a Taco burger pattie. I made it a 2 bean as I didn't have any garbanzo beans but it was still very good. I increased the heat A nice change from the usual hamburger chili

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From: hannahactually

On Jan 26, 2008

This was pretty good, and very easy indeed. I felt that I really wanted more flavor, so next time I will look for more spices to kick it up several notches. I like that this uses ingredients readily on-hand and is truly healthy, though. Thanks!

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From: R.C.Granger

On Jan 16, 2008

Super yummy. I used pinto beans and chickpeas, then added soy crumbles. I also added some cumin, ancho chili powder, and cayenne to spice it up a bit. I served it on sweet cornbread with extra sharp cheddar cheese and sour cream, and my husband and I loved it!

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From: Shellbelle

On Oct 5, 2003

This is a very good vegetarian chili. I substituted 1 can of great northern beans for the chickpeas, and I left out the cider vinegar. Delicious and not too spicey.

1 people found this review helpful

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Read all 6 reviews