Vegetarian portobello chili
In a large saucepan, cook onion and garlic in hot oil until onion is tender. Stir in mushrooms. Cook and stir for 3 minutes. Stir in undrained tomatoes, kidney beans, cumin, and chili powder
Bring chili to boiling; reduce heat. Cover and simmer for 1 hour. If desired, serve with sour cream
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From Better Home and Gardens, 2003 Soups & Stews
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 183 | ||
Calories from Fat: 15 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 31.2mg | 1 % | |
Potassium 854.1mg | 22 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 9.2g | 37 % | |
Sugars, other 24g | ||
Protein 11.8g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 183
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