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Hearty Vegetarian Chili
This hearty vegetarian chili is loaded with comforting beans and veggies, and seasoned with just the right amount of flavor and heat. A family favorite.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
8
servings
Calories
14
kcal
Author
Liz - Eat Move Make
Ingredients
1
15.5 oz can
dark red kidney beans
rinsed and drained
1
15.5 oz can
light red kidney beans
rinsed and drained
1
15.5 oz can
chili beans
1
15.25 oz can
whole kernel corn
drained
1
15 oz can
garbanzo beans
drained
1
14.5 oz can
petite cut diced tomatoes with green chiles
1
10 oz can
diced tomatoes with habaneros
1
15 oz can
tomato sauce
¼
cup
diced onion
¼
cup
diced green pepper
3
Tbsp
chili powder
½
tsp
salt
1
Tbsp
Worcestershire sauce
¼
tsp
ground red pepper
15
ounces
water
use empty tomato sauce can
Instructions
Combine all ingredients in 6-quart stockpot (or larger) and bring to a boil. Reduce heat to low; cover and let simmer for 2-3 hours.
Notes
Choose a canned tomato variety based on whether you like a little more or a little less heat.
Nutrition
Calories:
14
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
237
mg
|
Potassium:
88
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
913
IU
|
Vitamin C:
2
mg
|
Calcium:
15
mg
|
Iron:
1
mg