Low Fat Vegetarian Chili
This savory and succulent chili is made with beef, white kidney beans and chickpeas.
Yield
4 servingsPrep
30 minCook
120 minReady
150 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 56 | ounces |
tomatoes
canned or 3lb fresh |
|
| 15 ½ | ounces |
red kidney beans
red |
|
| 15 | ounces |
white kidney beans, canned
|
|
| 15 | ounces |
chickpeas (garbanzo beans)
|
|
| 1 ½ | cup |
celery
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 3 | tablespoons |
limes
or 2 tb lemon juice |
*
|
| 1 | tablespoon |
chili powder
|
|
| 1 ½ | teaspoon |
oregano
|
|
| 1 ½ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 12 | ounces |
beer
light |
|
| 1 | x |
peanuts
dry roasted |
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
olive oil
|
|
| 2 | each |
onions
chopped |
|
| 2 | each |
garlic
cloves, minced |
|
| 1618.4 | ml/g |
tomatoes
canned or 3lb fresh |
|
| 448 | ml/g |
red kidney beans
red |
|
| 433.5 | ml/g |
white kidney beans, canned
|
|
| 433.5 | ml/g |
chickpeas (garbanzo beans)
|
|
| 355 | ml |
celery
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 45 | ml |
limes
or 2 tb lemon juice |
*
|
| 15 | ml |
chili powder
|
|
| 7.5 | ml |
oregano
|
|
| 7.5 | ml |
cumin
|
|
| 1.3 | ml |
cinnamon
|
|
| 346.8 | ml/g |
beer
light |
|
| 1 | x |
peanuts
dry roasted |
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
Directions
In a large pot, heat oil and sauté onions and garlic until soft. Add all ingredients except beer, peanuts and cheddar cheese. Cover and simmer 1½ hours. Add beer and simmer uncovered for 30 minutes. Add handful of peanuts and sprinkle cheese on each serving.
