How To Make Vegetarian Chili
This vegetarian chili proves that you don’t always need meat to cream a hearty and filling meal, with its variety of vegetables and spices in one dish.
Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes
Serves:
Ingredients
- 1tbspolive oil
- 1onion,small, diced
- 3garlic cloves,minced
- 2ribscelery,chopped
- 1carrot,small, chopped
- 1jalapeño,seeded and minced
- 1½cupszucchini,thinly sliced
- 4ozmushrooms,thinly sliced
- 1green pepper,chopped
- 15ozkidney beans
- 28oztomatoes,with juice, diced
- 1tbspchili powder
- 1tspcumin
- 1cuptomato sauce
- ½cupvegetable juice
Instructions
-
Cook onion and garlic in a large pot in olive oil for 3 to 4 minutes or until tender.
-
Add remaining ingredients and simmer covered 20 minutes.
-
Uncover and simmer an additional 10 to 15 minutes or until thickened.
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Serve with desired toppings.
Nutrition
- Calories: 494.16kcal
- Fat: 5.76g
- Saturated Fat: 0.84g
- Monounsaturated Fat: 2.79g
- Polyunsaturated Fat: 1.43g
- Carbohydrates: 86.88g
- Fiber: 33.35g
- Sugar: 15.74g
- Protein: 30.69g
- Sodium: 471.77mg
- Calcium: 232.30mg
- Potassium: 2680.41mg
- Iron: 11.25mg
- Vitamin A: 281.40µg
- Vitamin C: 94.46mg
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