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Vegetarian Chili Con Carne

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Vegetarian Chili Con Carne

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

 

Yield

8 servings

Prep

15 min

Cook

20

Ready

35
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ cups red kidney beans
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1 medium onions
chopped
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2 garlic cloves
crushed
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1 ¼ cups carrots
fine
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1 ¼ cups green beans
chopped
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½ cup sweet bell peppers
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¼ cup water
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½ teaspoon chili powder
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½ teaspoon cumin
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15 ounces tomatoes, stewed, canned
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¼ cup tomato paste
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Ingredients

Amount Measure Ingredient Features
296 ml red kidney beans
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1 medium onions
chopped
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2 each garlic cloves
crushed
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296 ml carrots
fine
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296 ml green beans
chopped
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118 ml sweet bell peppers
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59 ml water
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2.5 ml chili powder
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2.5 ml cumin
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433.5 ml/g tomatoes, stewed, canned
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59 ml tomato paste
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Directions

Preheat oven at 350℉ (180℃).

Place onion, garlic, carrot, green beans, and peppers in a casserole dish.

Add water, chili powder, cumin, tomatoes, and tomato paste to mixture.

Bake for 20 to 30 minutes.



* not incl. in nutrient facts Arrow up button

Comments


Amanda

How can it be "chili con carne" if it's vegetarian? Con carne is Spanish for "with meat".

 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 786% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 272mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 8g
Vitamin A 75% Vitamin C 21%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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