Vegetarian Chili
Loaded with onions, peppers, celery, carrots and 3 kinds of beans, this Vegetarian Chili will fill you up and keep you warm on chilly days.
Ingredients
- 3 tablespoons canola oil
- 1 large yellow onion, chopped
- 1 large green pepper, seeded and chopped
- 2 stalks celery , chopped
- 2 medium carrots, peeled and shredded
- 1 teaspoon garlic, minced
- 2 tablespoons all-purpose flour
- 32 ounces crushed tomatoes
- 32 ounces vegetable stock
- 15 ounces black beans, drained and rinsed
- 15 ounces pinto beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1/4 cup parsley, fresh, chopped
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup Ditalini pasta, or small pasta of your choice
Instructions
- Add the canola oil to a large Dutch oven or soup pot over medium heat. Add the onions and green pepper and cook for 5 minutes. Add the celery, shredded carrots, and garlic, stir and cook for another 5 minutes.
- When the vegetables are softened, add the flour and stir to coat. This will make the chili thicker as it simmers. Add tomatoes and chicken broth. Rinse and drain all of the beans and add them to the chili. Add the chopped parsley, salt, black pepper and chili powder. Stir well. Cover and simmer for 30 minutes.
- Remove the lid and add the pasta, if desired. Cook for another 10 minutes until pasta is tender. Recipe makes 6 servings.
Equipment
- 1 large soup pot, or Dutch Oven
Nutrition
Calories: 548kcalCarbohydrates: 94gProtein: 26gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1246mgPotassium: 1585mgFiber: 24gSugar: 12gVitamin A: 4818IUVitamin C: 44mgCalcium: 160mgIron: 8mg