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Vegetarian Chili Recipe
Nutrition
Cal/Serving: 183Daily Value: 9%
Servings: 20
High-Fiber, Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 2g | 3% |
| Saturated | 0g | 1% |
| Carbs | 31g | 10% |
| Fiber | 12g | 49% |
| Sugars | 3g | 0% |
| Protein | 11g | 23% |
| Sodium | 103mg | 4% |
| Calcium | 86mg | 9% |
| Magnesium | 72mg | 18% |
| Potassium | 730mg | 21% |
| Iron | 5mg | 26% |
| Zinc | 1mg | 9% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 6mg | 10% |
| Thiamin (B1) | 0mg | 17% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 13% |
| Folic Acid (B9) | 184µg | 46% |
| Vitamin E | 1mg | 4% |
| Vitamin K | 11µg | 14% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 2 lb s red kidney beans (dried)
- 2 tablespoons olive oil
- 4 medium onions (chopped)
- 2 garlic cloves (mashed and chopped)
- 1 sweet pepper (chopped)
- 1 chili pepper (or other hot pepper, thinly sliced) (optional)
- 2 (16 ounce) cans tomatoes (I use 1 or quarts of canned tomatoes)
- 1 (6 ounce) can tomato paste
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons chili powder
- 3 tablespoons cumin (freshly ground)
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 20 servings |
