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Paul Peterson: "Probably my favorite vegetarian chill recipe of a…" Read More
15Ingredients
6Hours
170Calories
Ingredients
US|METRIC
- 1 tablespoon extra-virgin olive oil
- 1 onions (diced)
- 3 stalks celery (chopped)
- 3 carrots (halved and sliced)
- 1 red bell pepper (chopped)
- 4 cloves minced garlic
- 1 jalapeno chilies (seeded and diced)
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 29 ounces crushed tomatoes
- 30 ounces red kidney beans (drained and rinsed)
- 15 ounces black beans (drained and rinsed)
- 1 cup vegetable stock
- salt
- pepper
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NutritionView More
170Calories
Sodium25% DV610mg
Fat5% DV3.5g
Protein24% DV12g
Carbs10% DV30g
Fiber36% DV9g
| Calories170Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium610mg25% |
| Potassium900mg26% |
| Protein12g24% |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber9g36% |
| Sugars3g6% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(3)
★★★★★
Copeland 8 Jan 2018
★★★★★
This recipe is wonderful...my family loves it! I will be making this over and over again. Thanks for the recipe!
Corinne T. 4 Nov 2017
★★★★★
Delicious and easy to make! I add 2 cans of diced Italian stewed tomatoes instead of broth. I also add Morning Star crumblers for extra protein and to make it more like traditional chili!