Spices 
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Recipes    |
Chunky Vegetarian Chili This is a great spur-of-the-moment vegetarian chili recipe as most items are already in your kitchen. This is also a fiber rich dish and in addition to being a tasty dinner is also make great leftovers for lunch. This vegetarian chili freezes well and as with most chili dishes it tastes even better the next day. If you prefer to cook in a slow cooker, cook on high for 4 hours. For some additional flavor ideas you can add some Mexican corn, a teaspoon of cinnamon or fire-roasted diced tomatoes. This meal can be rounded out with cheese, sour cream, and scallions, and serve w/ cornbread. 1 tablespoon vegetable oil 2 cups chopped onion 1/2 cup chopped yellow bell pepper 1/2 cup chopped green bell pepper 2 minced garlic cloves 1 tablespoon brown sugar 1 1/2 tablespoons New Mexico Chili Powder 1 teaspoon Ground Cumin 1 teaspoon Mexican Oregano 1/2 teaspoon Sea Salt 1/2 teaspoon Cracked Black Pepper 2 16-ounce cans undrained stewed tomatoes 2 15-ounce cans black beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained 1 15-ounce can pinto beans, rinsed and drained Directions: 1. Heat oil in a Dutch oven over medium-high heat 2. Add onion, bell peppers, and garlic and sauté 5 minutes or until tender 3. Add sugar and remaining ingredients, and bring to a boil 4. Reduce heat, and simmer 30 minutes Serves: 8 Calories: 259(9% from fat) Fat: 3g Protein: 13g Carbohydrate: 49g Fiber: 14g Cholesterol: 0.0mg Iron: 4.5mg Sodium: 872mg Calcium: 150mg |
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