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Add a photoThis is the best vegetarian chili recipe to hit the internet. With flavors from around the world that include tomatoes, chili powder, bell peppers, beans, quinoa, and corn this dinner recipe is one that will please all ages. A globally inspired family friendly easy meal.
Ingredientes
- 1 onion chopped, finely
- 1 bell pepper (any color) chopped, finely (optional)
- 1 large carrot chopped, finely
- 2 celery chopped, finely (optional)
- 1 tbsp garlic (about 3 cloves)
- 1 tbsp garam masala (more or less)
- 1 packet McCormick Burrito or Enchilada Seasoning
- 16 oz pasta sauce (your favorite) I like to use either ragu or hunts traditional pasta sauce)
- 12 oz canned black beans (drained and rinsed)
- 12 oz canned kidney beans (drained and rinsed)
- 6 oz corn (optional but steam before using to prevent a crunch)
- 2 cups stock/broth of choice
- 1 tbsp sugar
- 1 cup cooked quinoa (optional)
- 1 tsp cumin powder
- red chili powder
- oil
Direcciones
- Heat a sauce pan on high heat with some oil. Add chopped vegetables (onion, bell pepper, celery, and carrots) and fully cook until translucent.
- Add pasta sauce, garlic, garam masala, cumin powder, red chili powder, sugar, and Mexican Seasoning. Mix well so the contents are not sticking at the bottom of the pan.
- Add the broth/stock, canned beans, cooked quinoa, and steamed corn. Mix well, cover, and let it cook for about 5-10 minutes on medium low heat.
- Mix and serve! Add your favorite toppings (highly recommend sour cream, guacamole, spinach, cheese, and chopped onions) and enjoy as is, with cornbread, or crispy tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 686 | |
| Calories from Fat 74 | 11% |
| Total Fat 8.31g | 10% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1145mg | 48% |
| Potassium 2395mg | 68% |
| Total Carbs 121.79g | 32% |
| Dietary Fiber 25.9g | 86% |
| Sugars 20.37g | 14% |
| Protein 33.85g | 54% |
