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    You are in: Home / Low-cholesterol / Quick and Easy Vegetarian Chili Recipe
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    Quick and Easy Vegetarian Chili

    Quick and Easy Vegetarian Chili. Photo by Sarah_Jayne

    1/1 Photo of Quick and Easy Vegetarian Chili

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    EmmyDuckie's Note:

    I went through a veg phase, and this was a staple. I'm back to being an omnivore, but I still make this once a week or so. It's great topped with a little cheese (regular or soy) and a chunk of cornbread. If you're a Weight Watcher, this is 3 points for a 2 cup serving. If you're a die-hard carnivore, you can add ground meat, but I think it's much fresher and tastier without.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Drain and rinse beans and corn.
    2. 2
      Heat oil in a large soup pot.
    3. 3
      Add onions, garlic and bell pepper, and cook just until onions are translucent and bell peppers are bright green.
    4. 4
      Add tomatoes, vegetable juice, beans, corn, chili powder and cumin. (I use a LOT of chili powder and cumin).
    5. 5
      Bring to a boil, reduce heat, and simmer for about 30 minutes.
    6. 6
      More vegetable juice can be added if chili gets too thick.

    Ratings & Reviews:

    • on May 08, 2007

      45

      Simple, quick veggie chili. I used red peppers, rather than green, and I added a bit of chipotle tabasco. Made for PAC Spring 2007. Thanks for a good basic recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2012

      45

      Easy and simple. My only issue is that I'm not much of a spice expert, so I was grasping in the dark with the chili powder and cumin. Since this is a vegetarian chili, the taste is spot on; wholesome and doesn't taste processed. I added mushrooms and I even think when I make it again I will use rice to absorb all the liquids. :) Great recipe! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2009

      45

      Buonas noches and thank you for helping me put a tasty and healthy meal on the table quickly tonight. I made a couple changes but nothing major. I only had one small green pepper so I used an orange pepper for the second one. Then, I had a bunch of part used cans of various beans that I had opened for other recipes on the tour. So, red kidney beans, black beans and pinto beans all went into the pot. I served it with flour tortillas on the side, a sprinkling of Monterrey jack cheese and a dollop of reduced fat sour cream. Made for Chow Hounds on ZWT5.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Quick and Easy Vegetarian Chili

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 401.3
     
    Calories from Fat 52
    13%
    Total Fat 5.8 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 432.2 mg
    18%
    Total Carbohydrate 73.8 g
    24%
    Dietary Fiber 18.5 g
    74%
    Sugars 11.7 g
    46%
    Protein 20.4 g
    40%

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