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Kevin's Veggie Chili

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Recipe

 

Yield

8 servings

Prep

1 days

Cook

2 hrs

Ready

1 days
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup soybeans (daizu)
1 cup wheat berries
* Camera
6 cups water
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2 each onions
medium, chopped
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2 tablespoons olive oil
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1 each sweet red bell peppers
diced
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1 each jalapeño pepper
diced
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2 teaspoons chili powder
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1 tablespoon oregano
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1 clove garlic
minced
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4 each tomatoes
diced
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Ingredients

Amount Measure Ingredient Features
237 ml soybeans (daizu)
237 ml wheat berries
* Camera
1.4 l water
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2 each onions
medium, chopped
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3E+1 ml olive oil
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1 each sweet red bell peppers
diced
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1 each jalapeño pepper
diced
* Camera
1E+1 ml chili powder
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15 ml oregano
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1 clove garlic
minced
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4 each tomatoes
diced
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Directions

Soak the beans and berries overnight.

Drain. Bring water to a boil, add beans and berries and reduce heat.

Sauté onions and peppers in oil until translucent.

Add spices and tomatoes, simmer briefly, then add to beans and berries.

Cook until beans are soft, about one or two hours.

This chili is more delicious a day or two after preparation.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 15448% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 16%
Sugars g
Protein 19g
Vitamin A 23% Vitamin C 51%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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