Vegetarian

Chili non carne takes 30 minutes to prepare.

Chili non carne takes 60 minutes to cook.

Chili non carne makes 8 servings.

The ingredients for Chili non carne are:

3 medium onions, chopped
1 tblsp olive oil
6 cloves garlic, crushed
3 medium carrots, chopped
3 bell peppers, sliced (one red, one yellow, one green if possible, but any colour is fine)
2 tsp cumin seeds
1/4 tsp chili (or more, if you like it hot!)
1 tsp oregano
4 courgettes (zucchini), sliced
2 400g cans chopped tomatoes
3 tblsp tomato ketchup
300ml water or veggie stock (preferably home-made)
600g canned or cooked beans - I like pinto beans, aduki beans and black-eye peas, but any type or types can be used.

Here is how you make Chili non carne:

In a LARGE pan, cook the onion in the oil until softened, then add the garlic, carrots and peppers and cook, stirring, for a few minutes more. Stir in the cumin, chili and oregano, then add everything else except the beans, and bring to the boil. Cover and simmer for 20-25 minutes, then add the beans and cook for a further 15-20 minutes.Serve with rice or potatoes; can be topped with grated cheese or yogurt. Number of Servings: 8Recipe submitted by SparkPeople user SUEINCYPRUS.

The nutritional information for Chili non carne is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 188.0

• Total Fat: 2.7 g
• Cholesterol: 0.0 mg
• Sodium: 210.3 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 10.6 g
• Protein: 8.6 g

The dietary needs meet for Chili non carne is Vegan