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Vegetarian Bean and Vegetable Chili Recipe

Vegetarian Bean and Vegetable Chili Recipe

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.
TOTAL TIME: Prep: 20 min. Cook: 50 min. YIELD:12 servings

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

  • 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).

Nutritional Facts

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