This chili recipe is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese).
NUTRITION PER SERVING
- Calories42821%
- Fat9 g13%
- Saturates1.6 g8%
- Protein20.2 g45%
- Carbs69.7 g27%
- Sugars22.7 g25%
- Salt0.86 g14%
- Fiber17.2 g-
VEGETARIAN CHILI STEW RECIPE
For the those that love chili.. and are vegetarian.
1 cup chopped onions
³/₄ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
³/₄ cup chopped celery
1 tablespoon chili powder
1 ¹/₂ cups chopped fresh mushrooms
1 can whole peeled tomatoes chopped
1 can kidney beans with liquid *FOUND IN SUPERMARKETS
1 can whole corn, boiled and un-drained
1 tablespoon ground cumin
1 ¹/₂ teaspoons dried oregano
1 ¹/₂ teaspoons dried basil
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
WHAT YOU NEED
1 tablespoon vegetable oil1 cup chopped onions
³/₄ cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
³/₄ cup chopped celery
1 tablespoon chili powder
1 ¹/₂ cups chopped fresh mushrooms
1 can whole peeled tomatoes chopped
1 can kidney beans with liquid *FOUND IN SUPERMARKETS
1 can whole corn, boiled and un-drained
1 tablespoon ground cumin
1 ¹/₂ teaspoons dried oregano
1 ¹/₂ teaspoons dried basil
HOW TO DO IT
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
