vegetable chili recipe
Try this vegetable chili recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 large onion chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 bay leaf
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon freshly ground pepper
- 2 medium carrots chopped
- 3 large garlic cloves minced
- 2 tablespoons unrefined extra-virgin olive oil
- 1 sweet bell pepper (red orange or yellow), seeded and chopped
- 1/2 bunch swiss chard stems diced and leaves cut into 1-inch pieces, about 5 cups
- 1/2 jalapeno, chili seeded (leave the seeds in to make it hotter minced
- 1 jar or box of whole plum tomatoes crushed and keep the juice or 2 pounds fresh tomatoes, peeled, seeded and chopped
- 5 cups or 3 cans (15 ounces each) cooked beans (such as r pinto or black), drained and rinsed
- 2 1/2 cups water or vegetable stock
- 2-3 teaspoons sea salt (i use 3 teaspoons)
- 1 1/2 tablespoons chopped fresh cilantro plus extra for garnish (optional)
- garnishes: cubed avocado lime wedges
- Carbohydrate 5.81789240460741 g
- Cholesterol 0 mg
- Fat 0.307868946972488 g
- Fiber 1.50754927963376 g
- Protein 0.923033817634227 g
- Saturated Fat 0.0474678372244274 g
- Serving Size 1 1 Serving (58g)
- Sodium 37.9313131983986 mg
- Sugar 4.31034312497364 g
- Trans Fat 0.0638164998246465 g
- Calories 27 calories
Heat oil in a large pot over medium heat. Add carrots, onion, bell pepper, chard stems, jalapeno and garlic, and cook until softened, about 10 minutes. Add oregano, cumin and chili powder and cook, stirring constantly, for 2 mintues.Addtomatoes with the juice, bay leaf, beans, water, salt and pepper. Bring to a simmer. Cover and reduce heat to low. Simmer for 1 hour.Discard the bay leaf. Add the Swiss chard leaves and cook, uncovered, until mixture has thickened slightly, about 20 minutes. Stir in chopped cilantro. Serve with cooked brown rice, millet or quinoa.
