Contest-Winning Vegetarian Chili Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 16
- 1 teaspoon salt
- 2 tablespoons chili powder
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 2 medium onions chopped
- 4 garlic cloves minced
- 1 medium green pepper chopped
- 1 can (15 ounces) pinto beans rinsed and drained
- 1 jalapeno pepper seeded and chopped
- 1 can (15 ounces) tomato sauce
- 1 medium sweet red pepper chopped
- 1 can (15 ounces) black beans rinsed and drained
- 4 medium zucchini chopped
- 2 cans (28 ounces each) italian stewed tomatoes cut up
- 1/4 cup each minced fresh cilantro and parsley
- Carbohydrate 4.29451416720729 g
- Cholesterol 0 mg
- Fat 1.0954764595742 g
- Fiber 1.25273543470154 g
- Protein 1.01304312512126 g
- Saturated Fat 0.16385077101099 g
- Serving Size 1 1 serving (80g)
- Sodium 229.27483378566 mg
- Sugar 3.04177873250574 g
- Trans Fat 0.0898174583898933 g
- Calories 28 calories
Directions In a Dutch oven, saute zucchini, onions and peppers in oil until tender. Add garlic; cook 1 minute. Stir in tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally. Yield: 16 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Vegetarian Chili in Taste of Home February/March 2001, p27 Nutritional Facts One serving (1 cup) equals 131 calories, 4 g fat (trace saturated fat), 0 cholesterol, 622 mg sodium, 18 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat. Print Add to Recipe Box Email a Friend
