44
CARL’S VEGETARIAN CHILI
This healthy chili feeds an army and your kids will
love it. It won’t last long in your house!
292
CALORIES
per serving
Serves: 16
Serving Size: 18.80 oz
Prep Time: 30 minutes
Inactive: 1 hour
Cook: 2 hours
TOTAL: 3 hours 30 minutes
Ingredients:
Instructions:
Roast all peppers on grill or oven until charred on the outside. Place in ice water or plastic bag (this
makes it easier to peel). In a 12 quart stock pot, add 2-3 tablespoons of olive oil, covering bottom of pot.
Saute sweet onions and garlic in the stock pot over medium high heat until onions are translucent. Stir in
tomato paste. Add diced tomatoes and kidney beans (using the juice). Drain and wash black beans and
northern beans. Add to pot. Add all seasonings. Add vegetable stock and zucchini (make sure ends of
zucchini are cut off). Add roasted peppers. (I like to poke a hole in the bottom of peppers before I peel the
charred skin and deseed them and chop them into medium pieces to add to pot.) Top off pot with water
an inch from the top. Let all ingredients come to a boil and then stir in cracked wheat. Simmer for at least
an hour with lid on, but I like to simmer for 2-3 hours.
Nutritional Value:
Carl from Store 6857
in Cleveland, OH
•
2 15 oz cans kidney beans
•
3 15 oz cans northern beans
•
3 15 oz cans black beans
•
1 large onion
•
6 cloves garlic (finely chopped)
•
1 6 oz can tomato paste
•
2 28 oz cans diced tomatoes
•
2 red peppers
•
2 yellow peppers
•
2 poblano peppers
•
5 medium zucchinis, diced
•
2 32 oz containers vegetable stock
•
1/2 pound cracked wheat
•
1/2 teaspoon ancho chili powder
•
1 teaspoon adobe seasoning
•
1 teaspoon chili powder
•
1 tablespoon salt
•
1 teaspoon freshly ground pepper
•
1/2 teaspoon ground coriander
•
2-3 tablespoons olive oil
Calories: 292
Fat: 3.2 g
Cholesterol: 0 mg
Sodium: 674 mg
Carbohydrates: 51.8 g
Dietary Fiber: 13.8 g
Sugars: 11.1 g
Protein: 15.3 g
per serving
Weight Watchers
7
PointsPlus
value
®