Dinner

Brook's Tropical Veggie Chili is for Dinner.

Brook's Tropical Veggie Chili takes several minutes to prepare.

Brook's Tropical Veggie Chili takes several minutes to cook.

Brook's Tropical Veggie Chili makes 6 servings.

The ingredients for Brook's Tropical Veggie Chili are:

Onions, raw, 2 cup, chopped
Chopped Red Bell Pepper
Canola Oil, 1 tbsp
Yellow Sweet Corn, Canned, 1 can (12 oz)
Red Kidney Beans 1 3/4 cup (One Can)
Black Beans 1 3/4 cup
Pinto Beans 1 3/4 cup
Chickpeas (garbanzo beans), 1 3/4cup
Stewed Tomatoes, 3 cup
Canned Pineapple Chunks, 1 cup
Balsamic Vinegar, 6 tablespoon
Chili Powder, 2 tbsp
Ground Cardamon, 1 tbsp
Ground Tumeric, 1 tbsp
Yellow Cornmeal, 1/2 cup

Here is how you make Brook's Tropical Veggie Chili:

1. Heat oil in a large pot.2. Saute onions and bell pepper, along with the spices. If the vegetables start to sear, add a 1/4 cup of water--this keeps the calories down!3. Add the stewed tomatoes, beans, corn, cornmeal and balsamic vinegar.4. Bring to a boil, then add the pineapple.5. Serve and Enjoy!****There's alot you can do with this recipe, I am constantly switching out the types of beans I'm using depending on what's in the pantry, using different spices, or even substituting a can of beans for squash or mushrooms! The pineapple of course optional as well!Number of Servings: 6Recipe submitted by SparkPeople user BENHELD.

The nutritional information for Brook's Tropical Veggie Chili is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 475.7

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 975.2 mg
• Total Carbs: 91.6 g
• Dietary Fiber: 22.3 g
• Protein: 20.2 g

The dietary needs meet for Brook's Tropical Veggie Chili is Vegan