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Low Fat Vegetarian Chili

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Submitted by law

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

YIELD

4 servings

PREP

30 min

COOK

120 min

READY

150 min

Ingredients

1 5
TEASPOON ML OLIVE OIL
2 2
EACH EACH ONIONS
chopped
2 2
EACH EACH GARLIC
cloves, minced
56 1618.4
OUNCES ML/G TOMATOES
canned or 3lb fresh
15 ½ 448
OUNCES ML/G RED KIDNEY BEANS
red
15 433.5
15 433.5
1 ½ 355
CUP ML CELERY
chopped
1 1
EACH EACH GREEN BELL PEPPERS
chopped
3 45
TABLESPOONS ML LIMES
or 2 tb lemon juice *
1 15
TABLESPOON ML CHILI POWDER
1 ½ 7.5
TEASPOON ML OREGANO
1 ½ 7.5
TEASPOON ML CUMIN
¼ 1.3
TEASPOON ML CINNAMON
12 346.8
OUNCES ML/G BEER
light
1 1
X X PEANUTS
dry roasted *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 880g (31.0 oz)
Amount per Serving
Calories 524 8% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 779mg 32%
Total Carbohydrate 32g 32%
Dietary Fiber 17g 69%
Sugars g
Protein 51g
Vitamin A 67% Vitamin C 128%
Calcium 26% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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