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Spicy Vegetarian Chili

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 tablespoon vegetable oil
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1 each onions
chopped
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2 each carrots
finely chopped
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4 each garlic cloves
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1 each sweet red bell peppers
chopped
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1 each green bell peppers
chopped
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2 each jalapeño pepper
or canned, finely chopped
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2 tablespoons chili powder
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1 teaspoon cumin
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1 cup red kidney beans
cooked
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1 cup pinto beans
cooked
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28 ounces tomatoes, canned
chopped, reserve juice
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1 teaspoon salt
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½ teaspoon black pepper
fresh, ground
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2 tablespoons cilantro
fresh, finely chopped
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Ingredients

Amount Measure Ingredient Features
15 ml vegetable oil
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1 each onions
chopped
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2 each carrots
finely chopped
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4 each garlic cloves
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1 each sweet red bell peppers
chopped
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1 each green bell peppers
chopped
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2 each jalapeño pepper
or canned, finely chopped
* Camera
3E+1 ml chili powder
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5 ml cumin
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237 ml red kidney beans
cooked
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237 ml pinto beans
cooked
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809.2 ml/g tomatoes, canned
chopped, reserve juice
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5 ml salt
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2.5 ml black pepper
fresh, ground
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3E+1 ml cilantro
fresh, finely chopped
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Directions

In a large, nonreactive soup kettle warm the oil over low heat.

Add the onion, carrot, garlic, red and green peppers, and jalapenos.

Cover the kettle and co ok the vegetables until they are very soft, about 10 minutes.

Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.

Add the beans and the tomatoes and their juice.

Increase the heat to medium and bring the chili to a simmer.

Adjust the heat to maintain a s immer and let the chili cook for 20 minutes.

Stir in the salt, pepper, and cilantro and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 23020% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1318mg 55%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 35%
Sugars g
Protein 20g
Vitamin A 149% Vitamin C 153%
Calcium 17% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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