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Easy Vegetarian Chili
Lunch
Dinner
45 min
$
Quantities are for 6 serving.

You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
30 oz canned black beans
45 oz canned chopped tomatoes
30 oz canned red beans
1 carrots
1 celery ribs
2 tbsps chilli powder
1.5 tbsps cumin powder
3 cloves garlic
1 jalapenos
1 tbsp pure olive oil
1 onions
1 red bell pepper
6 servings salt and black pepper
2 cups purified water
1 yellow bell pepper

Cooking instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add onion and cook until tender, about 5 minutes.
  3. Add garlic and cook until light brown, about 2-3 minutes.
  4. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.
  5. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn't stick to the bottom of the pan.
  6. Serve hot.*Note-serve with chips or cornbread, if desired. This chili also freezes beautifully.
Nutrients per serving
Calories 339.68 kcal
Salt 0.05 oz
Fats 0.16 oz
Sugar 0.35 oz
Proteins 0.67 oz
Carbohydrates 2.15 oz