Chunky Vegetarian Chili Recipe Print Page

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Soup and Stew Recipes

Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Chunky Vegetarian Chili

This vegetable chili recipe 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.

Cooking Light DECEMBER 2003

Yield: 8 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving

Calories: 257
Calories from fat: 9%
Fat: 2.7g
Saturated fat: 0.3g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 1.2g
Protein: 12.8g
Carbohydrate: 48.8g
Fiber: 14.2g
Cholesterol: 0.0mg
Iron: 4.5mg
Sodium: 876mg
Calcium: 150mg

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Chunky Vegetarian Chili recipe