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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 26, 2009

      Good vegetarian chili. Subbed one can kidney beans for one can black-eyed peas. Furthermore I added one teaspoon salt and one tablespoon soy sauce at the end of cooking time since we found it a little bland. That lifted up the taste and made the chili very nice indeed. We did miss vegetables and next time I will add a bag of mixed vegetables. When making it I felt I was making a "can meal" since one can after the other was put into the pot. But OK, it was nice and I served it with grated cheese and sour cream. Thanks for posting. Made for PAC, Fall 2009.

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    • on September 24, 2009

      I did do some subbing I switched out the can of whole tomatoes and used tomatoe sauce and one less can of kidney beans. That is all to do with personal ppreference. I never measure chili powder but just keep adding until I get the heat we like LOL so might of been more or less then stated I am not a huge fans of garbanzo beans but they were'nt to bad in this LOL Made for PAC Fall 2009

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    Nutritional Facts for Vegetarian Chili

    Serving Size: 1 (438 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 272.4
     
    Calories from Fat 37
    13%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 896.1 mg
    37%
    Total Carbohydrate 49.3 g
    16%
    Dietary Fiber 13.2 g
    53%
    Sugars 10.3 g
    41%
    Protein 13.2 g
    26%

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