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Very Veggie Chili

fast.cook's picture
  Vegetable oil 3 Tablespoon
  Celery stalks 3 , chopped
  Onion 1 , chopped
  Green bell pepper 1 , chopped
  Garlic 8 Clove (40 gm), chopped
  Canned mexican style stewed tomatoes 14 1⁄2 Ounce
  Canned pinto beans 32 Ounce (Drained)
  Canned gold hominy 16 Ounce (Drained)
  Canned kernel corn 11 Ounce (Drained)
  Canned diced green chilies 4 Ounce
  Cilantro 1 Cup (16 tbs), chopped
  Chili powder 1⁄4 Cup (4 tbs)
  Ground cumin 1 Tablespoon

Heat oil in heavy Dutch oven over high heat.
Add celery, onion, bell pepper and garlic and saute until vegetables begin to soften, about 8 minutes.
Add all remaining ingredients.
Reduce heat to medium low and simmer until chili thickens, stirring occasionally, about 35 minutes. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm before serving.)

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2353 Calories from Fat 623

% Daily Value*

Total Fat 70 g108%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7413.5 mg308.9%

Total Carbohydrates 378 g125.9%

Dietary Fiber 94.6 g378.4%

Sugars 78.7 g

Protein 72 g143.2%

Vitamin A 456.1% Vitamin C 433.8%

Calcium 103.1% Iron 153.1%

*Based on a 2000 Calorie diet

Very Veggie Chili Recipe