Mexican

Summer Vegetarian chili is for Dinner.

Summer Vegetarian chili takes 15 minutes to prepare.

Summer Vegetarian chili takes 45 minutes to cook.

Summer Vegetarian chili makes 4 servings.

The ingredients for Summer Vegetarian chili are:

Portabella Mushrooms, (6 oz)
Olive Oil, 1 tbsp
Butter, salted, 1 tbsp
Onions, raw, 1 medium, chopped
Garlic, 1 clove minced
*Tomatoes, red, ripe, canned, whole, no salt added,
1 small can Tomato Sauce,
1 can kidney beans drained and rinsed
*Cumin , 1 tbsp
*Coriander , 1 tbsp
Chili powder, 1 tbsp
Jalapeno Peppers/ poblano diced

Here is how you make Summer Vegetarian chili:

1. Chop mushrooms finely in a food processor until texture of ground beef.2. Melt butter and saute processed mushrooms until cooked. Remove from pan and reserve for later addition.3. To olive oil add onions and sweat onions on low heat for about 2 minutes. Add garlic, cumin, chili powder and coriander. Cook for one minutes.4. Return mushrooms to pan, add tomatoes, beans, diced pepper and cook for 30-45 minutes.5. Add tomato sauce and cook additional 10 minutes.Serving Size: 4- 1.5 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user BPARASOLLE.

The nutritional information for Summer Vegetarian chili is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 218.7

• Total Fat: 7.4 g
• Cholesterol: 7.8 mg
• Sodium: 683.8 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 10.3 g
• Protein: 9.8 g

Summer Vegetarian chili is Mexican cuisine.

The dietary needs meet for Summer Vegetarian chili is Vegetarian