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    You are in: Home / Recipes / Mothers #1 Vegetarian Chili Recipe
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    Mothers #1 Vegetarian Chili

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on February 25, 2014

      Super easy and just the ticket for a busy, snowy day. I did have to kick up the spices a bit by adding about 1/4 teaspoon each of garlic powder and cumin, also little molasses, something my mom taught me and then reduced the butter to about 1.5 tablespoons. Tasty and really filling. My DH loved this and is looking forward to taking the leftovers to work. Thanks for sharing the recipe!

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    • on October 02, 2012

      Very nice and filling chili! I used hot chili powder to give a bit of a kick. We don't use much salt but I did find that some was needed so I added a little at the end of the cooking time. I used large elbow macaroni which I thought went great with this hearty chili. Thanks for sharing the recipe!

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    • on October 11, 2010

      We really enjoyed this chili. And it wasn't too spicy hot, so even my little kids were happy. It was tasty and quite a full meal with the macaroni noodles. I will probably do as another reviewer suggested though and add a bit of cayenne when I want a bit of "kick" when making this. But it's a good vegetarian chili that I know I'll make again. Thanks for sharing your recipe, weekend cooker.

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    • on March 21, 2009

      Makes a great big crock of chili once you get the noodles in there! This is a good 'needing something filling in a jiffy' type of recipe and I often have everything to make it on hand. I threw in a good sprinkling of cayenne. I did not add additional butter to this. The only thing was that after I added the noodles, they seemed to suck up all the liquid, so it was really more like a casserole and less like chili - but it tasted great, nonetheless!

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    • on November 16, 2008

      Wonderful! My whole family enjoyed this. Had it with some corn bread to make a perfect meal. We will repeat this. Thanks! Made for 1-2-3 Zaar Tag.

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    • on November 03, 2008

      I liked the fact that this is a versatile recipe. I had some pinto, chickpeas and black eyed peas leftover so I used them. I also had some tomato sauce, so used it instead of the tomatoes. I liked the spices and added some green beans to the mix. Thanks Mike!

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    • on October 25, 2008

      Pleasantly spicy without being unbearable. I found it to be quite kid-freindly because of the elbow macaroni..... a very familiar "kid food." I just cut the butter down to 1 tbsp to make an already lowfat recipe, even lower-fat. I doubled the recipe and put ground beef in one half for my husband. This recipe is 5 stars with or without meat! Thanx for sharing!

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    Nutritional Facts for Mothers #1 Vegetarian Chili

    Serving Size: 1 (284 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 414.7
     
    Calories from Fat 86
    20%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.2 g
    26%
    Cholesterol 20.3 mg
    6%
    Sodium 641.6 mg
    26%
    Total Carbohydrate 68.1 g
    22%
    Dietary Fiber 14.0 g
    56%
    Sugars 9.2 g
    36%
    Protein 16.7 g
    33%

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