Vegetarian Chili

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8 users rated this recipe an average rating of 4.5
Makes:
8 servings
Serving Size:
1 1/2 cups
Yields:
12 cups
Start to Finish:
40 mins
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Vegetarian Chili

Ingredients
1
cup chopped, seeded red or green sweet pepper (1 medium)
1/2
cup chopped onion (1 medium)
3
cloves garlic, minced
1
tablespoon cooking oil
2
26 ounce can diced tomatoes with chili spices or diced tomatoes, undrained
1
12 ounce can beer or one 14-ounce can vegetable broth
1
cup water
1
8 ounce can tomato sauce
3
teaspoons chili powder
1
tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1
teaspoon ground cumin
1/2
teaspoon black pepper
 
several dashes bottled hot pepper sauce (optional)
3
15 ounce can pinto beans, black beans, white kidney beans, and/or red kidney beans, rinsed and drained
2
cups fresh or frozen whole kernel corn
1
cup chopped zucchini (1 medium)
1
cup shredded cheddar or Monterey Jack cheese (4 ounces) (optional)

Directions

  1. In a 5- to 6-quart Dutch oven cook sweet pepper, onion, and garlic in hot oil until tender, stirring occasionally. Stir in tomatoes, beer, water, tomato sauce, chili powder, dried oregano (if using), cumin, black pepper, and, if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  2. Stir in beans, corn, and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes more. Stir in fresh oregano, if using. If desired, top each serving with 2 tablespoons of cheese.
  3. Makes 8 servings (12 cups)

Nutrition Facts

(Vegetarian Chili)
    Per serving:
  • 256 kcal cal.,
  • 3 g fat
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 879 mg sodium,
  • 46 g carb.,
  • 11 g fiber,
  • 8 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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