Lunch

Spicy vegetarian chili with lots of veggies is for Lunch.

Spicy vegetarian chili with lots of veggies takes 120 minutes to prepare.

Spicy vegetarian chili with lots of veggies takes 120 minutes to cook.

Spicy vegetarian chili with lots of veggies makes 10 servings.

The ingredients for Spicy vegetarian chili with lots of veggies are:

light red kidney beans - dry, 1 cup
dry black beans, 1 cup
Great Northern beans - dry, 1 cup
Olive Oil, 2 tbsp
Onions, raw, 1 medium (2-1/2" dia)
red Peppers (bell peppers), 1
orange pepper - 1
Celery, cooked, 2 stalks
carrot - 1
jalapeno - 2 or 3
mushroom - 2
garlic - 5-6 cloves
tomato can diced - 15 oz
hunts tomato paste - 6 oz can

spices - use as you like
red chilli powder
paprika
cumin powder
coriander powder
cinnamon powder
bay leaf
black pepper
salt

Here is how you make Spicy vegetarian chili with lots of veggies:

Soak all the beans in hot boiling water for 2 hours. drain, rinse 4-5 times and cook in boiling water for 1-2 hours until completely soft. drain and reserve some waterchop onion, celery, carrots, red pepper , orange pepper, jalapeno, garlic and mushrooms. heat oil in a large saucepanadd all vegetables except garlic , cook 10 min on medium until tenderadd beans, garlic, tomato, spices, and reserved watermix well and cook for 2-3 hours on low flame adjust water as you likeNumber of Servings: 10Recipe submitted by SparkPeople user ARPITAK.

The nutritional information for Spicy vegetarian chili with lots of veggies is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 159.9

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 167.2 mg
• Total Carbs: 33.9 g
• Dietary Fiber: 12.3 g
• Protein: 11.0 g

The dietary needs meet for Spicy vegetarian chili with lots of veggies is Vegetarian