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Vegetarian Chili

chef.jackson's picture
Ingredients
  Dried pinto beans 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Canned whole kernel corn 17 Ounce
  Canned tomato sauce 15 Ounce
  Onion 1 Large
  Canned chopped green chilies 4 Ounce
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Chili powder 2 Teaspoon
  Dried oregano 1 Teaspoon
  Bay leaf 1
  Shredded monterey jack cheese 1 Cup (16 tbs)
Directions

Sort and wash beans; place in a Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans; add 4 cups water, and next 9 ingredients.
Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until beans are tender.
Remove bay leaf.
Ladle into serving bowls; sprinkle with cheese, if desired.

Recipe Summary

Cuisine: 
American
Servings: 
8

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4.107145
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 194 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 12.5 mg4.2%

Sodium 693.6 mg28.9%

Total Carbohydrates 28 g9.5%

Dietary Fiber 7.3 g29.3%

Sugars 7.9 g

Protein 10 g20.4%

Vitamin A 16.4% Vitamin C 23.7%

Calcium 16.1% Iron 13.7%

*Based on a 2000 Calorie diet

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Vegetarian Chili Recipe