Vegetarian Chili

Vegetarian Chili

4.7 (150 Bewertungen)

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Schwierigkeitsgrad einfach

Arbeitszeit 20 Min

Gesamtzeit 50 Min

Portionen 4 portions

Zutaten

1 oz olive oil
4 oz yellow onion, quartered (approx. ½ medium onion)
3 oz red bell pepper, cut into pieces (approx. ½ large pepper)
3 oz green bell pepper, cut into pieces (approx. ½ large pepper)
2 oz carrot, cut into pieces (approx. 1 medium carrot)
2 oz celery, cut into pieces (approx. 1 stalk)
½ oz jalapeño pepper, stem and seeds removed (approx. ½ medium jalapeño)
1 heaping tsp vegetable stock paste
11 ½ oz water
oder 11 ½ oz vegetable stock
8 oz canned tomato sauce (approx. 1 can)
1 tsp chili powder, to taste
½ tsp dried oregano
¼ tsp fine sea salt, to taste
¼ tsp ground black pepper
¼ tsp ground cumin
¼ tsp ground cayenne pepper
15 oz 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)
4 oz zucchini, diced (approx. ¼ in.)

Nährwerte: pro 1 portion
Brennwert: 2775.8 kJ / 663.4 kcal
Eiweiß: 37.2 g
Kohlenhydrate: 108.1 g
Fett: 10.4 g
gesättigte Fettsäuren: 1.4 g
Ballaststoffe: 34 g
Natrium: 1073.8 mg

In Kollektionen

Everyday Cookbook 68 Rezepte, USA

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