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Nutrition Facts
Serving Size 1 (589g) Recipe makes 4 servings
Calories 417
Calories from Fat 51		(12%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 883mg		36%
Potassium 1550mg		44%
Total Carbohydrate 79.0g		26%
	Dietary Fiber 18.8g	75%
	Sugars 13.9g
Protein 20.2g		40%
detailed view... how is this calculated?

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Quick and Easy Vegetarian Chili

Recipe #178515 | 45 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: EmmyDuckie
Jul 20, 2006

I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon vegetable oil
1 large onion, diced
2-3 garlic cloves, minced
1-2 green bell peppers, diced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can spicy vegetable juice
1 (14 ounce) can red beans
1 (14 ounce) can black beans
1 (14 ounce) can whole kernel corn
chili powder
cumin
fresh cilantro

Directions

1
Drain and rinse beans and corn.
2
Heat oil in a large soup pot.
3
Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
4
Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
5
Bring to a boil, reduce heat, and simmer for about 30 minutes.
6
More vegetable juice can be added if chili gets too thick.

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Featured Reviews for This Recipe

From: Sarah_Jayne

On May 18, 2009

Buonas noches and thank you for helping me put a tasty and healthy meal on the table quickly tonight. I made a couple changes but nothing major. I only had one small green pepper so I used an orange pepper for the second one. Then, I had a bunch of part used cans of various beans that I had opened for other recipes on the tour. So, red kidney beans, black beans and pinto beans all went into the pot. I served it with flour tortillas on the side, a sprinkling of Monterrey jack cheese and a dollop of reduced fat sour cream. Made for Chow Hounds on ZWT5.

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From: Sydney Mike

On Apr 13, 2009

Very easy to make, & it freezes well, too! I used a red & a yellow bell pepper along with almost 2 teaspoons of chili powder & 1/2 teaspoon of cumin! That, along with the spicy juice was enough of a kick for us! Very, very tasty, & my veggie son & his wife would love it, I'm sure! Will keep this recipe around! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

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From: AmandaInOz

On May 8, 2007

Simple, quick veggie chili. I used red peppers, rather than green, and I added a bit of chipotle tabasco. Made for PAC Spring 2007. Thanks for a good basic recipe!

1 person found this review helpful

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From: ladypit

On Nov 25, 2006

Good solid veggie chili. I had to make some subs which, honestly, I wouldn't recommend. I used regular veggie juice. Make sure to use something with some kick. And I left out the chili powder for my kids, but I found it a little bland. For the recipe I made the review would be 3 stars. But as written it's 4. Thanks for a good one to try.

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