Vegetarian Chili

4.3 3 évaluations

Prép. 20min

Total 50min

2 portions

Ingrédients

olive oil
½ oz
yellow onion cut into pieces
2 oz
red bell pepper cut into pieces
1 ½ oz
green bell pepper cut into pieces
1 ½ oz
carrot cut into pieces
1 oz
celery cut into pieces
1 oz
jalapeño pepper stem and seeds removed, to taste
¼ - ½
vegetable stock paste
1 tsp
water
6 oz
6 oz vegetable stock
canned tomato sauce
4 oz
chili powder to taste
½ tsp
dried oregano
¼ tsp
fine sea salt to taste
⅛ tsp
ground black pepper
⅛ tsp
ground cumin
⅛ tsp
ground cayenne pepper
⅛ tsp
canned kidney beans rinsed and drained
7 ½ oz
canned garbanzo beans rinsed and drained
7 ½ oz
canned great northern beans rinsed and drained
7 ½ oz
zucchini diced (approx. ¼ in.)
2 oz

Niveau

facile

Infos nut. par 1 portion

Sodium 1074 mg

Protides 37.3 g

Calories 2774.7 kJ / 663.2 kcal

Lipides 10.4 g

Fibre 34 g

Graisses saturées 1.4 g

Glucides 108.1 g

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Également présenté dans

Everyday Cookbook 68 Recettes
États-Unis

Purely Protein 16 Recettes
États-Unis

Your Cookidoo® 2025 - Green Alchemist 10 Recettes
États-Unis

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