• 2 Ratings

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.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Tips

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

Nutrition Facts

515 calories; 19 g total fat; 6 g saturated fat; 17 mg cholesterol; 1329 mg sodium. 70 g carbohydrates; 15 g fiber; 26 g protein;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0