Vegetarian Chicken Chili With Crushed Tortilia Chips and Cheese
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 cups water
- 1 cup diced onion
- 1 teaspoon smoked paprika
- 1 cup ketchup
- 1 (16 ounce) can garbanzo beans
- 1 (16 ounce) can kidney beans
- 2 (16 ounce) cans italian stewed tomatoes
- 8 ounces canned diced green chiles
- 1 -2 tablespoon worcestershire sauce
- 3 -5 dashes louisiana hot sauce
- 1 -2 teaspoon sugar
- 4 -5 tablespoons olive oil
- 1 cup diced green pepper
- 1/2 cup carrot diced
- 3 -4 garlic cloves chopped
- 1 -2 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon all purpose greek seasoning
- 16 ounces vegan chicken chunks
- 1 (13 ounce) can mexicorn
- 1/2 cup cooked rice (optional)
- Carbohydrate 9.91835002553816 g
- Cholesterol 0 mg
- Fat 0.20485468768277 g
- Fiber 0.68371432608901 g
- Protein 0.831817254888691 g
- Saturated Fat 0.0305663247960196 g
- Serving Size 1 1 (197g)
- Sodium 343.147371159168 mg
- Sugar 9.23463569944915 g
- Trans Fat 0.0482503322452624 g
- Calories 40 calories
1 In large pot place chick peas, kidney beans, tomatoes, ketchup, sugar, Worcestershire sauce, green chili's, water (add more water if needed) and hot sauce. Stir and cook on medium heat. Add olive oil to skillet and add onions, green pepper, carrots and heat over medium flame. Cook 2 minutes then add garlic, cook until vegetables are tender. Be careful not to burn garlic. Add chili powder, cumin,Greek seasoning and paprika to vegetable mixture. Stir and cook about 1-2 minutes being careful not to burn. Add onion mixture to beans, stir bring to boil, lower heat and simmer for 30 minutes. Add chicken and corn, stir and taste (adjust seasonings as needed. Cook 10 more minutes and serve over rice if desired. Garnish with crushed tortilla chips, chopped tomatoes, chopped onions. Use vegan style grated cheese and sour cream if desired.
