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.
Ingredients For Vegetarian Bean And Vegetable Chili Recipe
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 tablespoon Olive oil
1 can Crushed tomatoes, undrained
1 can Hominy, rinsed and drained
1 can Kidney beans, rinsed and drained
1 can Pinto beans, rinsed and drained
1 can Garbanzo beans or chickpeas, rinsed and drained
2 cup Water
1 can Tomato paste
3 tablespoon Chili powder
2 tablespoon Worcestershire sauce
1 tablespoon Ground Cumin
2 teaspoon Dried Thyme
2 teaspoon Dried Parsley Flakes
0.5 teaspoon Salt
0.5 teaspoon Pepper
Nutrition value
41
calories per serving
3 g Fat< 1 g Protein3 g Carbs3 g FiberOther
Current Totals
3 g Fat
< 1 g Protein
3 g Carbs
3 g Fiber
MacroNutrients
Carbs
3 g
Protein
1 g
Fiber
3 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
47 mg
Iron
2 mg
Vitamin A
640 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
17 mcg
Vitamin B12
0 mcg
Vitamin C
9 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
25 mg
Manganese
1 mg
Phosphorus
18 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment