Vegetable-Bean Chili
Vegetable-Bean Chili is an American recipe that serves 26. This hor d'oeuvre has 58 calories, 3g of protein, and 1g of fat per serving. For 44 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. This recipe from Foodista requires bay leaves, chili powder, ears corn, and tomatoes -or. It can be enjoyed any time, but it is especially good for The Super Bowl. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 47%, this dish is good. Similar recipes are Vegetable Bean Chili, Vegetable and Bean Chili, and Vegetable and Bean Chili.
Ingredients
bay leaves
2
beans
2 cans
tomato sauce
16 oz
canned tomatoes
1 can
carrots
2 medium
cayenne pepper
1 teaspoon
celery
2 Ribs
chili powder
2 tablespoons
corn
1 cup
cumin
2 teaspoons
ears corn
2
garlic
4 cloves
bell pepper
1 medium
onion
1
oregano
2 teaspoons
salt
26 servings
tomatoes -or
2 medium
vegetable stock
1 cup
Cooking in Steps
-
1The following recipe is one of my favorites. It is modified very little lowfat, but easily adaptable).In a large pot, saute over medium heat the onion, carrots, celery, bell pepper and garlic until softened, about 7 minutes.
bell pepper
carrot
celery
garlic
onion
pot -
2Add the spices and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, and vegetable stock. Cook, partially covered, until thickened, about 20 minutes. Stir in the corn and cook for 5 minutes.
vegetable stock
tomato sauce
tomato
spices
beans
corn
-
3Remove bay leaves and serve.One good way to serve the chili is with tortillas, salsa and sour cream.
bay leaves
sour cream
tortilla
chili pepper
salsa
