Vegetarian Chili Recipe

Author: Nick Kindelsperger

Nutrition

Cal/Serving: 337
Daily Value: 17%
Servings: 8

High-Fiber
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat6g9%
Saturated1g4%
Carbs55g18%
Fiber19g77%
Sugars7g0%
Protein18g36%
Cholesterol0mg0%
Sodium586mg24%
Calcium113mg11%
Magnesium139mg35%
Potassium1158mg33%
Iron5mg30%
Zinc2mg15%
Phosphorus318mg45%
Vitamin A2650IU53%
Vitamin C93mg155%
Thiamin (B1)0mg30%
Riboflavin (B2)0mg12%
Niacin (B3)3mg15%
Vitamin B61mg28%
Folic Acid (B9)239µg60%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E3mg13%
Vitamin K25µg31%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
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INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 1 orange bell pepper, stemmed, seeded, and chopped
  • 1 yellow bell pepper, stemmed, seeded, and chopped
  • 1 jalapeno, stemmed, seeded, and diced
  • 1 (28-ounce) can whole tomatoes
  • 1 (12-ounce) bottle porter or amber ale
  • 2 (15-ounce) cans red kidney beans
  • 2 (15-ounce) cans black beans
  • 2 tablespoons white wine vinegar
  • 6 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 2 chipotle chilies in adobo, chopped (about tablespoons)
  • 1 tablespoon sweet smoked paprika
  • salt
  • 1 scallion, ends trimmed, thinly sliced
  • sour cream

Recipe Details

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