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Vegetarian Chili

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Vegetarian Chili

Prep Time: Cook Time:

Ingredients

  • Onions raw | 1.00 cup, chopped
  • Carrots, raw | 0.50 cup chopped
  • Garlic, raw | 3.00 Tbsp
  • Tomatoes, red, raw | 2.00 cup, chopped or sliced
  • Chili sauce | 2.00 cup
  • Raw sprouted kidney beans | 2.00 cup
  • Spices, chili powder | 2.00 tbsp
  • Spices, cumin seed | 0.75 tsp, whole
  • Cayenne pepper | 0.25 tsp
  • Salt | 0.25 tsp
  • Spices, oregano, dried | 2.00 tbsp
  • Celery, raw | 2.00 stalk, medium 7-1/2" - 8" long
  • Sweet Green peppers, raw | 2.00 cup, chopped
  • Veggie burgers, unprepared | 2.00 pattie
  • Chickpeas garbanzo beans, boiled, with salt | 1.00 cup
  • Beans, black, boiled, with salt | 1.00 cup
  • Canned white corn, whole kernel, regular pack | 1.00 can 303 x 406
Nutrition Facts (Per Serving)

Calories per serving: 209.00 mg

Fat per serving: 2.50 g

Saturated fat per serving: 0.45 g

Protein per serving: 10.51 g

Sodium per serving: 1,095.68 mg

Cholesterol per serving: 0.70 g

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
  3. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
  4. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
  5. Mix the tomatoes into the pot. Season chili with chili powder and pepper.
  6. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

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