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Meatless Mission Chili

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Submitted by Teach

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML SAFFLOWER OIL
1 1
X X GARLIC CLOVES
minced *
1 1
X X GREEN BELL PEPPERS
chopped *
1 1
X X CELERY STALKS
chopped *
1 1
X X ONIONS
chopped *
1 1
X X CARROTS
shredded *
1 1
X X ZUCCHINI
shredded *
18 520.2
OUNCES ML/G TOMATOES, CANNED
with juice
15 433.5
OUNCES ML/G KIDNEY BEANS, CANNED
drained
8 231.2
OUNCES ML/G TOMATO SAUCE
¼ 59
CUP ML WATER
1 ½ 7.5
TEASPOONS ML CHILI POWDER
to taste
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
to taste
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BLACK PEPPER

Directions

In a Dutch oven or 4 to 5 quart saucepan, heat oil.

Sauté garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.

As mixture cooks, stir in remaining ingredients.

Bring to a boil over high heat, then reduce heat to medium.

Cover and cook until heated through, about 5 minutes.

Top each serving with a garnish, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 206 34% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 564mg 23%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 12% Vitamin C 38%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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