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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (270g) Recipe makes 12 servings The following items or measurements are not included below: 15 ounces pinto beans |
||
| Calories 186 | ||
| Calories from Fat 41 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.6g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 698mg | 29% | |
| Potassium 835mg | 23% | |
| Total Carbohydrate 32.0g | 10% | |
| Dietary Fiber 8.9g | 35% | |
| Sugars 10.5g | ||
| Protein 8.2g | 16% | |
Vegetarian Chili
By: MizzNezz
Jun 30, 2002
We like this just as much as the meaty ones. And this is SO much better for you!!
SERVES 12
Ingredients
- 2 medium zucchini, chopped
- 1 medium onion, chopped
- 1 cup chopped green pepper
- 1 cup chopped sweet red pepper
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 (28 ounce) cans Italian stewed tomatoes, cut up
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can black beans, drained
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup fresh cilantro, minced
- 1/4 cup fresh parsley, minced
- 3 tablespoons chili powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon cumin
Directions
1
In lg pot, saute zucchini, onion, peppers and garlic in oil until tender.2
Stir in all remaining ingredients.3
Bring to a boil.4
Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > Chili
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > United States > Northeastern
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #348512
On Nov 9, 2009
This was great! But to be honest, I am cheap.. I went with the basic ingredients sans the the seasonings, cilantro, and parsley. I purchased a "wick fowlers" 2 alarm chili kit at the grocery store and used that for seasoning. I only used one 28oz can of italian tomatoes and one other 15 oz can. Threw the whole thing in the crock pot for a few hours on high.. Came out great!!
From: Cher Jewhurst
On Nov 1, 2009
Best chili I've had in a long time. I'm not a huge fan of cilantro but I didn't mind it in this recipe at all. Made exactly as written and it turned out perfect. Thanks MizzNezz, as always you never disappoint. Adding this to my vegetarin keeper cookbook.
From: hannah lantzer
On Jan 12, 2004
This was so good. I used kidney and northern beans. The northern beans really made the chili very thick. I also added 1 cup of baby carrots that I minced. This added a great texture and a few more vitamins for my family. Plus they never knew they were eating carrots. Next time I will decrease the sugar because the carrots really added a natural sweetness. This one will definatly replace my old chili recipe.
From: Sharon123
On Nov 18, 2002
Inez, this hit the spot for my craving for a good vegetatian chili! I didn't have any pinto beans so I just used black beans. I did add a little celery since I had some. Delicious! Thanks for sharing.
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