Chunky Vegetarian Chili

Chunky Vegetarian Chili Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 257
Caloriesfromfat 9 %
Fat 2.7 g
Satfat 0.3 g
Monofat 0.5 g
Polyfat 1.2 g
Protein 12.8 g
Carbohydrate 48.8 g
Fiber 14.2 g
Cholesterol 0.0 mg
Iron 4.5 mg
Sodium 876 mg
Calcium 150 mg

Ingredients

1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
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

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Note:

December 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note