Vegetarian Chili

Vegetarian Chili

4.3 3 rating

Prep. 20 min

Total 50 min

2 portions

Ingredients

olive oil
½ oz
yellow onion cut into pieces
2 oz
red bell pepper cut into pieces
1 ½ oz
green bell pepper cut into pieces
1 ½ oz
carrot cut into pieces
1 oz
celery cut into pieces
1 oz
jalapeño pepper stem and seeds removed, to taste
¼ - ½
vegetable stock paste
1 tsp
water
6 oz
6 oz vegetable stock
canned tomato sauce
4 oz
chili powder to taste
½ tsp
dried oregano
¼ tsp
fine sea salt to taste
⅛ tsp
ground black pepper
⅛ tsp
ground cumin
⅛ tsp
ground cayenne pepper
⅛ tsp
canned kidney beans rinsed and drained
7 ½ oz
canned garbanzo beans rinsed and drained
7 ½ oz
canned great northern beans rinsed and drained
7 ½ oz
zucchini diced (approx. ¼ in.)
2 oz

Difficulty

easy

Nutrition per 1 portion

Sodium 1074 mg

Protein 37.3 g

Calories 2774.7 kJ / 663.2 kcal

Fat 10.4 g

Fibre 34 g

Saturated Fat 1.4 g

Carbohydrates 108.1 g

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