Vegetarian Chili

4.7 178 évaluations

Prép. 20min

Total 50min

4 portions

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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