Vegetarian Chili

26

This is not your average vegetarian chili! It is one that satisfies flavor loving beings!

My very own chili recipe with Italian, Mexican, and Indian flavors. Topped with fresh ingredients and enjoyed hot.

4
CHILI:
1 onion chopped, finely
1 bell pepper (any color) chopped, finely
2 large carrot chopped, finely
2 celery chopped, finely (optional)
1 tbsp garlic
1 tbsp garam masala (more or less)
1 tbsp sugar
red chili powder
10 oz stock/broth of choice
6 oz corn (optional but steam before using to prevent a crunch)
12 oz canned kidney beans (drained and rinsed)
12 oz canned black beans (drained and rinsed)
16 oz pasta sauce (your favorite)
oil
1 packet McCormick Burrito or Enchilada Seasoning
TOPPINGS:
avocado/guacamole
sour cream
chopped fresh chili peppers
chopped onions
shredded cheese
chopped baby spinach or lettuce of choice

CHILI (STOVE TOP)

  1. Heat a sauce pan on high heat with some oil. Add chopped vegetables and fully cook until translucent.

See the full directions on my site
Nutritions

Calories
984

Sodium
797mg
33% DV

Fat
26g
40% DV

Protein
38g
77% DV

Carbs
112g
38% DV

Fiber
34g
136% DV

Marinated Taro Root

962

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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