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Vegetarian Chili
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Rating: 4.0/5 (40 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Southwestern
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 138
% Daily Value**
Total Fat 2g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 490mg
Total Carbohydrate 26g
Dietary Fiber 7g
Sugars 6g
Protein 7g
Vitamin A  16%Vitamin C  23%
Calcium  4%Iron  14%
Potassium  12%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Vegetarian Chili

Recipe Tags: Chili Recipes

Date Added: January 22, 2016
This sound to be the best vegetarian dish.When this can be cooked and served in less that half an hour of time, the best snack in the evening, especially for chidren. We may add sliced potato along with all those mentioned to make it even more tastier.


1 tablespoon Olive Oil extra virgin
1 Jalapeno Pepper seeds removed, fine chopped
1/2 cup Onion chopped
1 1/3 cup Bell Peppers chopped red and yellow
6 teaspoons Chili Powder
1 1/2 teaspoons Paprika
1/4 teaspoon Garlic Powder
3/4 teaspoons Ground Red Pepper
1/2 cup Artificial Sweetener
3 tablespoons Balsamic Vinegar
28 oz Canned Tomatoes crushed
19 oz Canned Black Beans undrained
19 oz Kidney Beans dark red
19 oz Canned Cannellini Beans undrained
10 oz Frozen Corn package
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1. In a large, non stick, stock pot heat olive oil.

2. Saute jalapeno pepper, onions, and red and yellow peppers over medium heat until onions are translucent (5 to 8 minutes).

3. Add the remaining ingredients and slowly bring to a boil.

4. Cover pot and simmer on low heat for 20 minutes.

5. Serve hot.

Comments on Vegetarian Chili Recipe:

. - September 28, 2009
@videorose Try this Vegetarian Chili -
Comment Here:
Dietary Notes:
This recipe is low-fat with 1.75g per serving, low-saturated fat with 0.25g per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Tomato, Corn, Artificial Sweetener, Garlic, Hot Pepper, Vinegar, Onion, Olive Oil allergies.
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