Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Vegetarian Chili Recipe
    Lost? Site Map

    Vegetarian Chili

    Vegetarian Chili. Photo by Lalaloula

    1/1 Photo of Vegetarian Chili

    Total Time:

    Prep Time:

    Cook Time:

    48 mins

    20 mins

    28 mins

    AZPARZYCH's Note:

    From Splenda cookbook...

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large nonstick stockpot heat olive oil.
    2. 2
      Saute jalapeno pepper, onion, and bell peppers over medium heat until onions are translucent (5-8 minutes).
    3. 3
      Add remaining ingredients and slowly bring to boil.
    4. 4
      Cover and simmer on low heat for 20 minutes.

    Browse Our Top < 60 Mins Recipes

    Ratings & Reviews:

    • on September 30, 2010

      Excellent! My 10 year old daughter decided that she was ready to be a vegetarian. I was looking for a recipe that would encourage her, yet not be unhealthy. We settled on this recipe to top our Frito Pie. She devoured it! Not as spicy as I tend to like my chili, but it was delicious. And super simple to make. I used about a tsp of sugar in place of the Splenda. And plenty of leftovers for chili tofu pups tomorrow!

      Edit: I made this again, and had Splenda this time. I used 1/4c (half what the recipe called for) and it was WAY too sweet. Like candy sweet. Recommend adding Splenda/sugar in small amounts, tasting along the way.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2010

      55

      Mmmm, my first time making chili and this turned out sooooooo yummy! The beans and sweet corn go so well together with the tomato and bell pepper. Mmmm! I luved the sweetness from the corn (I left out the sugar) combined with the spicy seasoning. Just perfect for a cold winters day! THANKS SO MUCH for sharing this wonderful recipe with us, AZPARZYCH! Ill definitely make it again! Made and reviewed for one of my team partners in the 8th Annual Photo Swap February 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Vegetarian Chili

    Serving Size: 1 (169 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 183.3
     
    Calories from Fat 17
    32%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 119.9 mg
    4%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 10.1 g
    40%
    Sugars 1.9 g
    7%
    Protein 10.7 g
    21%

    The following items or measurements are not included:

    artificial sweetener

    puree

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites