Vegetarian Chili Recipe

Author: Nick Kindelsperger

Nutrition

Cal/Serving: 402
Daily Value: 20%
Servings: 12

High-Fiber, Low-Fat
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat4g6%
Saturated1g3%
Carbs69g23%
Fiber27g107%
Sugars5g0%
Protein25g50%
Cholesterol0mg0%
Sodium391mg16%
Calcium152mg15%
Magnesium173mg43%
Potassium1601mg46%
Iron9mg48%
Zinc3mg21%
Vitamin A1767IU35%
Vitamin C64mg107%
Thiamin (B1)1mg40%
Riboflavin (B2)0mg15%
Niacin (B3)3mg16%
Vitamin B61mg30%
Folic Acid (B9)413µg103%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E2mg9%
Vitamin K27µg34%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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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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