This hearty chili is perfect for a chilly afternoon. Skip the high-fat sour cream and top with a dollop of Greek yogurt and some chopped green onion.
Veggie Chili
2015-12-07 18:00:20
Serves 8
Nutrition Facts
Serving Size
451g
Servings
8
Amount Per Serving
Calories 366
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 904mg
38%
Total Carbohydrates 62g
21%
Dietary Fiber 17g
69%
Sugars 17g
Protein 16g
Vitamin A
177%
Vitamin C
112%
Calcium
13%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- ¼ cup vegetable oil
- ½ head garlic, peeled and minced
- 1 large onion, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 1 bell pepper, seeded and chopped
- 1 medium-size zucchini, chopped
- 2 cups kale, chopped (optional)
- ½ cup fresh cilantro, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon freshly ground black pepper
- 2 teaspoons salt
- 2 (14-ounce) cans tomato sauce
- 2 (6-ounce) cans tomato paste
- 1 tablespoon maple syrup
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 2 (14-ounce) cans black beans, drained and rinsed
- ½ (12-ounce) bag frozen corn kernels
Instructions
- In a large pot, heat the oil over medium-high heat and sauté the garlic, onion, celery, carrots, pepper, zucchini, and kale, if using, (but not the corn) just until softened, about 10 minutes.
- Add all the herbs, spices, and salt and cook for 5 minutes.
- Add the tomato sauce, tomato paste, and maple syrup and stir for 3 more minutes.
- Add the beans and stir for 3 minutes.
- Add the corn and simmer for 15 to 20 minutes.
Adapted from Mayim's Vegan Table
Adapted from Mayim's Vegan Table
Natural Solutions Magazine - dedicated to teach people how to live better https://naturalsolutionsmag.com/
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