Vegetarian Chili

4.7 176 Bewertungen

Zubereitung 20 Min

Gesamt 50 Min

4 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 1073.8 mg

Eiweiß 37.2 g

Brennwert 2775.8 kJ / 663.4 kcal

Fett 10.4 g

Ballaststoffe 34 g

gesättigte Fettsäuren 1.4 g

Kohlenhydrate 108.1 g

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