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Insanely Easy Vegetarian Chili

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 cup onion, chopped
3/4 cup carrot, chopped
3 garlic cloves, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
3/4 cup celery, chopped
1 tablespoon chili powder
1 1/2 cups fresh mushrooms, chopped
1 28 ounce can whole canned tomatoes, with liquid, chopped

Nutritional information

156.4
Calories
28 g
Calories From Fat
3.2 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
510 mg
Sodium
28.4 g
Carbs
7.6 g
Dietary Fiber
7.8 g
Sugars
6.9 g
Protein
304 g
Serving Size

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Insanely Easy Vegetarian Chili

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    I am thrilled to have found and tried this recipe! I'm always on the look-out for dishes to serve on "Meatless Monday" so decided to try this and I have to say, it is absolutely wonderful! It's so tasty and filling, and I really didn't miss the meat at all. The slight changes I made were to omit the red pepper since I had none, used diced tomatoes, 2 8 oz cans undrained mushrooms rather than fresh, 2 cans pinto beans instead of the kidney, and just 1 tsp cumin. Loved it!!!!!

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Insanely Easy Vegetarian Chili, I was browsing the All Recipes website for low fat recipes and found this. It was posted by by Tianne and she says you can throw anything that you have in your fridge into this chili. I haven’t tried it yet, but it sounds really good., I am thrilled to have found and tried this recipe! I’m always on the look-out for dishes to serve on “Meatless Monday” so decided to try this and I have to say, it is absolutely wonderful! It’s so tasty and filling, and I really didn’t miss the meat at all. The slight changes I made were to omit the red pepper since I had none, used diced tomatoes, 2 8 oz cans undrained mushrooms rather than fresh, 2 cans pinto beans instead of the kidney, and just 1 tsp cumin. Loved it!!!!!, I am thrilled to have found and tried this recipe! I’m always on the look-out for dishes to serve on “Meatless Monday” so decided to try this and I have to say, it is absolutely wonderful! It’s so tasty and filling, and I really didn’t miss the meat at all. The slight changes I made were to omit the red pepper since I had none, used diced tomatoes, 2 8 oz cans undrained mushrooms rather than fresh, 2 cans pinto beans instead of the kidney, and just 1 tsp cumin. Loved it!!!!!


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    Steps

    1
    Done

    Heat Oil in a Large Saucepan Over Medium Heat.

    2
    Done

    Saute Onions, Carrots, and Garlic Until Tender. Stir in Green Pepper, Red Pepper, Celery, and Chili Powder.

    3
    Done

    Cook Until Vegetables Are Tender, About 6 Minutes.

    4
    Done

    Stir in Mushrooms, and Cook 4 Minutes.

    5
    Done

    Stir in Tomatoes, Kidney Beans, and Corn.

    6
    Done

    Season With Cumin, Oregano, and Basil.

    7
    Done

    Bring to a Boil, and Reduce Heat to Medium.

    8
    Done

    Cover, and Simmer For 20 Minutes, Stirring Occasionally.

    Avatar Of Camila Long

    Camila Long

    Culinary explorer eager to travel the world through its flavors and ingredients.

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