Vegetarian Bean and Vegetable Chili Recipe

5 2 1
Vegetarian Bean and Vegetable Chili Recipe
Vegetarian Bean and Vegetable Chili Recipe photo by Taste of Home
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Vegetarian Bean and Vegetable Chili Recipe

Read Reviews
5 2 1
Publisher Photo
This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 50 min.

Ingredients

  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 3 medium carrots, thinly sliced
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (16 ounces) hominy, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups water
  • 1 can (8 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 12 servings (4 quarts).
Originally published as Vegetarian Chili in Taste of Home August/September 2006, p12

Nutritional Facts

1-1/4 cups: 204 calories, 4g fat (0 saturated fat), 0 cholesterol, 569mg sodium, 37g carbohydrate (7g sugars, 10g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.

  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 3 medium carrots, thinly sliced
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (16 ounces) hominy, rinsed and drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 2 cups water
  • 1 can (8 ounces) tomato paste
  • 3 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon ground cumin
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.
  2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Yield: 12 servings (4 quarts).
Originally published as Vegetarian Chili in Taste of Home August/September 2006, p12

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MY REVIEW
lk422 User ID: 3426845 144724
Reviewed Dec. 12, 2009

"My whole family loves it. My 2 and 3 year old boys always finish their dinner. I serve it over rice. It also freezes well."

MY REVIEW
BillieSegat User ID: 3346158 160215
Reviewed Aug. 21, 2008

"Sounds nice except Worcestershire sauce isn't Vegetarian. It has anchovies in it. Will try with a Vegetarian sauce instead to make it vegetarian."

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