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Very Veggie Chili

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Submitted by Beaner

YIELD

14 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
3 3
STALKS STALKS CELERY *
1 1
LARGE LARGE ONIONS
chopped
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
8 8
EACH EACH GARLIC CLOVES
chopped
58 1676.2
OUNCES ML/G MEXICAN TOMATOES
canned, stewed *
32 924.8
OUNCES ML/G PINTO BEANS
canned, drained
15 433.5
OUNCES ML/G HOMINY, WHOLE, CANNED
drained *
11 317.9
OUNCES ML/G CORN KERNELS, CANNED
drained
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
diced
1 237
CUP ML CILANTRO
fresh, chopped
¼ 59
CUP ML CHILI POWDER *
1 15
TABLESPOON ML CUMIN
ground

Directions

Heat oil in heavy dutch oven over high heat.

Sauté celery, onion, bell pepper and garlic until they begin to soften. about 8 minutes.

Add all remaining ingredients except cilantro and simmer, about 35 minutes.

During last 10 minutes, add cilantro.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 113 29% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 270mg 11%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 24%
Calcium 5% Iron 9%
* 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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