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Vegetarian Chili
4.7 176 évaluations
Prép. 20min
Total 50min
4 portions
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Ingrédients

  • olive oil
    1 oz
  • yellow onion quartered (approx. ½ medium onion)
    4 oz
  • red bell pepper cut into pieces (approx. ½ large pepper)
    3 oz
  • green bell pepper cut into pieces (approx. ½ large pepper)
    3 oz
  • carrot cut into pieces (approx. 1 medium carrot)
    2 oz
  • celery cut into pieces (approx. 1 stalk)
    2 oz
  • jalapeño pepper stem and seeds removed (approx. ½ medium jalapeño)
    ½ oz
  • vegetable stock paste
    1 heaping tsp
  • water
    11 ½ oz
    11 ½ oz vegetable stock
  • canned tomato sauce (approx. 1 can)
    8 oz
  • chili powder to taste
    1 tsp
  • dried oregano
    ½ tsp
  • fine sea salt to taste
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • ground cumin
    ¼ tsp
  • ground cayenne pepper
    ¼ tsp
  • canned kidney beans rinsed and drained (approx. 1 can)
    15 oz
  • canned garbanzo beans rinsed and drained (approx. 1 can)
    15 oz
  • canned great northern beans rinsed and drained (approx. 1 can)
    15 oz
  • zucchini diced (approx. ¼ in.)
    4 oz

Niveau

facile

Infos nut. par 1 portion

Sodium 1073.8 mg
Protides 37.2 g
Calories 2775.8 kJ / 663.4 kcal
Lipides 10.4 g
Fibre 34 g
Graisses saturées 1.4 g
Glucides 108.1 g

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Également présenté dans

Everyday Cookbook 68 Recettes
États-Unis
Purely Protein 16 Recettes
États-Unis
Your Cookidoo® 2025 - Green Alchemist 10 Recettes
États-Unis

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