Vegetarian Chili

This hearty high-fiber, high-protein vegetarian chili recipe has celery, sweet peppers, tomatoes, and your choice blend of beans, such as kidney, black, northern, pinto, and/or garbanzo.

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3.0 by 2 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 2 hrs

Vegetarian Chili

Reviews (0)

3.0 by 2 people

Rate This!

Directions

  1. In a 4- or 6-quart pot heat oil. Add celery, sweet pepper, onion, and garlic. Cover and cook over medium heat about 10 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in undrained tomatoes, drained beans, raisins, vinegar, chili powder, parsley, sugar, basil, oregano, cumin, allspice, salt, black pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Stir in the beer. Return to boiling. Simmer, uncovered, for 30 minutes more or until desired consistency. Discard bay leaf. Stir in cashews. Sprinkle cheese over each serving. Makes 6 servings.

From the Test Kitchen

If youre concerned about sodium, use low-sodium whole tomatoes, reduced-sodium canned beans, and unsalted cashew nuts.

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Nutrition Facts (Vegetarian Chili)

  • Per serving:
  • 515 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 17 mg chol. ,
  • 1329 mg sodium ,
  • 70 g carb. ,
  • 15 g fiber ,
  • 26 g pro.
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