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Veggie Chili

Submitted by Snowbunny20

YIELD

4 servings

PREP

25 min

COOK

45 min

READY

70 min

Ingredients

1

MEDIUM ONIONS
chopped

20

OUNCES ITALIAN PLUM (ROMA) TOMATOES
(1 can)

1

EACH GREEN BELL PEPPERS

1

X TOMATO PASTE
(1 can) *

1

EACH SWEET RED BELL PEPPERS

2

CUPS VEGETABLE STOCK *

3

EACH JALAPEÑO PEPPER
or more if desired *

15

OUNCES RED KIDNEY BEANS
(1 can)

3

CLOVES GARLIC

2

TABLESPOONS VEGETABLE OIL

3

TABLESPOONS CHILI POWDER
(or more)

1

TEASPOON CUMIN

1

X SALT *

1

X BLACK PEPPER *

1

X MIXED SPICE
to taste *

Directions

Sauté onions and garlic in oil until slightly soft.

Cut peppers into 1 inch cubes, mince jalapenos and add to onions.

Cook until slightly soft.

Add veggie bullion, tomatoes (mushed up) with juice, ½ can tomato paste and chili powder.

Let it boil down for about 30 to 45 minutes, adding additional tomato paste if needed.

When almost thick enough to eat, add kidney beans and cook for another 10 to 15 minutes.

Serve with cornbread, tortilla chips and shredded Monterey Jack cheese.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 336g (11.9 oz)

Amount per Serving

Calories 231 32% of calories from fat

% Daily Value *

Total Fat 8g 13%

Saturated Fat 1g 6%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 473mg 20%

Total Carbohydrate 11g 11%

Dietary Fiber 13g 50%

Sugars g

Protein 19g

Vitamin A 70% • Vitamin C 141%

Calcium 8% • Iron 18%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber