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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% | |
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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: cookinlizzy
On Apr 1, 2009
mmmmmmmm this was so tasty. I used sweet bell peppers which gave it a sweet and hot flavor.
From: Chef #394345
On Feb 9, 2009
Best vegetarian chili recipe ever! Have made it twice-the 2nd time I cooked it a bit with lid off to make it thicker. Just spicy enough- and so low fat & good for you! Yummy with some low-fat sour cream on top, or a sprinkle of cheese, good with cornbread on the side...and even better the next day!
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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