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Hearty Meatless Chili Recipe
Hearty Meatless Chili Recipe photo by Taste of Home

Hearty Meatless Chili Recipe

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“Years ago I found a recipe for chili con carne,” writes Lois Beach of College Station, Texas. “I tried it and changed the spices, reduced the oil and added vegetables to make it more attractive. Dozens have enjoyed the results and asked for the recipe!”
TOTAL TIME: Prep: 20 min. Cook: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 55 min.
MAKES: 8 servings

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 2 medium zucchini, finely chopped
  • 2 medium carrots, finely chopped
  • 3 tablespoons cornmeal
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • GARNISH:
  • 8 tablespoons fat-free sour cream
  • 8 tablespoons thinly sliced green onions
  • 8 teaspoons minced fresh cilantro

Nutritional Facts

1-1/4 cups equals 254 calories, 3 g fat (trace saturated fat), 3 mg cholesterol, 466 mg sodium, 47 g carbohydrate, 12 g fiber, 13 g protein.

Directions

  1. In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in zucchini and carrots. Add the cornmeal, chili powder, paprika, sugar, cumin and cayenne; cook and stir for 1 minute.
  2. Stir in tomatoes and beans. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Garnish each serving with sour cream, green onions and cilantro. Yield: 8 servings (2-1/2 quarts).
Originally published as Hearty Meatless Chili in Light & Tasty October/November 2007, p51

Nutritional Facts

1-1/4 cups equals 254 calories, 3 g fat (trace saturated fat), 3 mg cholesterol, 466 mg sodium, 47 g carbohydrate, 12 g fiber, 13 g protein.

Reviews for Hearty Meatless Chili

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jan. 31, 2012

Made this for supper tonight. Was easy to assemble. Just an FYI - 2 tablespoons of Chili Powder is way too much if you are feeding this to children. I added only 1 tablespoon and it was still too much for me! Overall, very tasty recipe and I would definately make it again using less chili powder

MY REVIEW
Reviewed Jan. 5, 2009

Can the leftovers be frozen?

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