I don’t know about you, but for me there is something very satisfying about making a meatless meal that my whole family {read carnivorous husband} loves.
This super easy to throw together chili is one of those meals that is even requested by my {steak loving} husband. 🙂
Yummy Vegetarian Chili
Prep time
Cook time
Total time
Serves: 12 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 bell peppers (any color), chopped
- 2 (15oz) cans petite diced tomatoes
- 2 (15oz) cans red kidney beans, rinsed and drained
- 2 (15oz) cans black beans, rinsed and drained
- 4 cups water
- 2 teaspoons cumin
- 1½ tablespoons chili powder
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot, over medium heat. Add onions and cook until tender, about 5 minutes.
- Add garlic and cook for 2-3 more minutes.
- Add carrot, celery, and peppers. Cook for 5-10 more minutes, or until vegetables are soft.
- Stir in diced tomatoes, beans and water. Season with cumin, chili powder, salt and pepper. Stir and let chili simmer for 30 minutes. Stir frequently, so it doesn't stick to the bottom.
- Leftovers freeze well.
- *Super yummy served with chips or cornbread. Cornbread recipe {here}!
Nutrition Information
Serving size: 1 cup Calories: 161 Fat: 1.5 Fiber: 9g Protein: 8.6g
I logged this onto MFP and it gave me about 172 calories per serving. I was really hoping it was 100. I’m pretty sure I used the given amounts.
Huh, that’s weird since MFP is where I get my info too! I’ll have to double check mine to make sure I didn’t miss anything. Thanks for letting me know!
Oh dear! You were right! I left out one can of beans! So sorry about that! I’ve got it fixed now.