Millies Vegetarian Chili - Simple large cut vegetables, in more of a tomatoe broth than stew. Very nice, not overwhelmingly spicy. And very filling

Still searching for what to cook ?

Name: Vegetarian Chili
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 tbsp Olive oil; 1 Cup Onion chopped; 1 cup carrots chopped; 1 cup sweet potatoe chopped; 1 1/2 cup Zucchini chopped; 1 cup Yellow pepper chopped; 1 can 28oz whole tomatoes chopped; 1 tbsp Chili powder; 1 tbsp Cumin; 1 can dark red Kidney beans; 1 tsp Salt and pepper to taste; 1 small Red Jalapeno; 1 cup tomatoe juice or V8?; 1 cup rice cooked seperatly; 1/2 cup Fresh Italian parsley or cilantro; 1 package Grated Cheese any combination of monterey jack; 10 Oz V8 Original

Find the most delicious recipes here

INGREDIENTS

2 tbsp Olive oil
1 Cup Onion ; chopped
1 cup carrots ; chopped
1 cup sweet potatoe ; chopped
1 1/2 cup Zucchini ; chopped
1 cup Yellow pepper ; chopped
1 can 28oz whole tomatoes ; chopped
1 tbsp Chili powder
1 tbsp Cumin
1 can dark red Kidney beans
1 tsp Salt and pepper to taste
1 small Red Jalapeno
1 cup tomatoe juice or V8?
1 cup rice ; cooked seperatly
1/2 cup Fresh Italian parsley or cilantro
1 package Grated Cheese any combination of monterey jack
10 Oz V8 Original

Servings

INSTRUCTIONS

•Heat oil in a large saucepan over medium heat, add onions until soft

•Add carrots, bell peppers, sweet potatoe

•Cook, stirring, until the onions are golden, 12 to 15 minutes.

•Add jalapeno pepper(s), chili powder, and cumin.

•Cook, stirring for 2 minutes.

•Stir in tomatoes, dark red kidney beans, tomato juice, and salt.

•Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and adding more tomato juice or water as needed, until the flavors are blended, about 45 minutes. Taste and adjust the seasonings. Ladle into bowls and serve over rice with sour cream, grated monteray Jack cheese, and/or chopped parsley or cilantro.

NOTES

Millie used colliflower and cannelli beans, and omitted the parsley, not sure if she used the cumin, but I like it so I added it to my recipe.

Alert editor

Vegetarian Chili

2 tbsp Olive oil
1 Cup Onion chopped
1 cup carrots chopped
1 cup sweet potatoe chopped
1 1/2 cup Zucchini chopped
1 cup Yellow pepper chopped
1 can 28oz whole tomatoes chopped
1 tbsp Chili powder
1 tbsp Cumin
1 can dark red Kidney beans
1 tsp Salt and pepper to taste
1 small Red Jalapeno
1 cup tomatoe juice or V8?
1 cup rice cooked seperatly
1/2 cup Fresh Italian parsley or cilantro
1 package Grated Cheese any combination of monterey jack
10 Oz V8 Original

•Heat oil in a large saucepan over medium heat, add onions until soft
•Add carrots, bell peppers, sweet potatoe
•Cook, stirring, until the onions are golden, 12 to 15 minutes.
•Add jalapeno pepper(s), chili powder, and cumin.
•Cook, stirring for 2 minutes.
•Stir in tomatoes, dark red kidney beans, tomato juice, and salt.

Add Photo

sbrescia

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1152g)
Recipe Makes: 8 Servings

Calories: 477
Calories from Fat: 20 (4%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 105.3mg		4 %
Potassium 1721.5mg		45 %
Total Carbohydrate 108.8g		32 %
	Dietary Fiber 18.9g	76 %
	Sugars, other 89.9g
Protein 12.8g		18 %
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.

About Our Nutrition Facts

Calories per serving: 477

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe