Vegetarian Chili

world.food's picture

Jan. 18, 2012

Ingredients

Beans 6 Cup (96 tbs) (mix and match pinto, kidney, red beans, chickpeas, black beans)
Olive oil 2 Tablespoon
Onions 2 Large , chopped
Garlic 4 Clove (20 gm) , minced
Chili powder 2 Tablespoon
Ground cumin 2 Teaspoon
Carrots 1 Pound , lengthwise halved
Diced tomatoes 2 Cup (32 tbs)
Green pepper 1 , diced
Red pepper 1 , diced
Jalapeno pepper 1 , seeded and finely minced
Salt 1 Teaspoon
Oregano 1/2 Teaspoon

Directions

MAKING

1. In a soup kettle warm olive oil.

2. Add garlic and onion. Saute till it is soft.

3. Add cumin and chili power. Stir for 1 minute till it gets soft.

4. Add diced tomatoes, carrots and pepper.

5. Cover and let it simmer till the carrots get tender. Stir in between so that the vegetables do not stick.

6. Add beans and simmer for 15 minutes. Do not stir.

7. Turn the heat off.

8. Add oregano and salt.

9. Mix chili well so that the carrots are evenly distributed.

10. Cover the pot and stand the chili for 30 minutes so that the flavors blend well.

FINALIZING

11. Taste and adjust the seasonings.

SERVING

12. Serve vegetarian chili hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 4714Calories from Fat 445

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 7 g35%

Trans Fat 0 g

Cholesterol

Sodium 2753 mg114.71%

Total Carbohydrates 836 g278.7%

Dietary Fiber 212 g848%

Sugars 92 g

Protein 271 g542%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet