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    You are in: Home / Recipes / Spicy Vegetarian Chili Recipe
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    Spicy Vegetarian Chili

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Mrs Joshi's Note:

    I made this up the other day when I was craving something "tex-mex" but on the healthier side. It is very versatile, so feel free to adapt with whatever veggies or beans you have on hand!

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    Units: US | Metric


    1. 1
      Heat oil in a large (4-qt or larger) pot.
    2. 2
      Add onions and cook over medium heat, stirring occasionally, until translucent.
    3. 3
      Add bell pepper and jalapeno or serrano, and cook for about a minute.
    4. 4
      Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.
    5. 5
      Add the diced tomatoes, tomato sauce, corn, and pinto beans. Reserve 1/4 cup of the black beans and add the rest to the pot.
    6. 6
      Add 1 1/2 cups of water.
    7. 7
      Stir in the chili powder, garlic powder, cumin, and salt. Let the contents of the pot come to a boil.
    8. 8
      Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.
    9. 9
      Add this bean-water mixture to the pot.
    10. 10
      Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.
    11. 11
      Turn off the heat and stir in the lime juice and cilantro.
    12. 12
      Serve hot with your choice of accompaniments.
    13. 13
      Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.
    14. 14
      Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.

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    Nutritional Facts for Spicy Vegetarian Chili

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 340.4
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 881.5 mg
    Total Carbohydrate 57.4 g
    Dietary Fiber 18.4 g
    Sugars 5.4 g
    Protein 18.1 g

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