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Karen's Meatless Chili

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Submitted by nursey

YIELD

8 servings

PREP

10 min

COOK

1 hrs

READY

?

Ingredients

½ 118
CUP ML VEGETABLE OIL
1 1
X X ONIONS
chopped *
4 4
GARLIC GARLIC CLOVES
minced *
3 3
JALAPENO JALAPENO JALAPEÑO PEPPER
minced *
5 75
TABLESPOONS ML CHILI POWDER
1 5
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML CUMIN
ground
1 ½ 7.5
TEASPOONS ML SALT
or to taste
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML MOLASSES
1 15
TABLESPOON ML APPLE CIDER VINEGAR
16 462.4
OUNCES ML/G TOMATO SAUCE
6 1.4
CUPS L WATER
½ 118

Directions

Heat oil in large soup pot.

Sauté onions in oil over medium heat, stirring often, until lightly browned.

Add garlic and jalapeno peppers; cook and stir for another minute.

Stir in remaining ingredients, lower heat and cover.

Simmer for at least one hour, stirring occasionally.

Cooked beans may be added near the end of cooking period, if desired (adjust seasonings to taste).

Serve chili topped with diced onions, sliced olives, avocado chunks, chopped cilantro leaves or your favorite garnishes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 172 76% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 516mg 21%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 3g
Vitamin A 31% Vitamin C 18%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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