Fat-Melting Vegetarian Chili Recipe

Name: Fat-Melting Vegetarian Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 2 1/2 cups diced red onions; 1 cup carrots diced; 2 peppers red, yellow or orange diced; 1 1/2 cups sweet potato diced, 2 medium sweet potato; 2 cups diced mushrooms; 2 tablespoons ground cumin; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons jalapenos; 2 tablespoons chili powder; 43 1/2 ounces diced fire-roasted tomatoes; 15 ounces chick peas; 15 ounces red kidney beans; 1 black beans 15-0z can; 15 ounces beans Adzuki or White Northern; 2 tablespoons dried oregano; 1 can tomato paste; 2 tablespoons chipotle in adobo sauce chopped; 10 ounces frozen corn; chopped fresh cilantro

Servings: persons

3 tablespoons vegetable oil
2 1/2 cups diced red onions
1 cup carrots diced
2 peppers red, yellow or orange diced
1 1/2 cups sweet potato diced, 2 medium sweet potato
2 cups diced mushrooms
2 tablespoons ground cumin
1/2 teaspoon crushed red pepper flakes
2 tablespoons jalapenos
2 tablespoons chili powder
43 1/2 ounces diced fire-roasted tomatoes
15 ounces chick peas
15 ounces red kidney beans
1 black beans 15-0z can
15 ounces beans Adzuki or White Northern
2 tablespoons dried oregano
1 can tomato paste
2 tablespoons chipotle in adobo sauce chopped
10 ounces frozen corn
chopped fresh cilantro

1
In a large heavy-bottom pot, warm the oil and saute onions, carrots, peppers, sweet potatoes and mushrooms, stirring occasionally until the vegetables start to soften, about 10 minutes
2
Stir in the cumin, crushed pepper flakes and chili powder as well as the garlic and jalapeno and cook a few more minutes until fragrant
3
Add the tomatoes, all beans and chick peas, oregano, chipotle in adobo and tomato paste. At this point you can add a little vegetable broth or vegetable juice or water if you like your chili a bit thinner.
4
Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through.
5
Serve with diced avocado, sour cream, scallions and cilantro. Spritz with a little lime, if desired.

882

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 2 1/2 cups diced red onions, 1 cup carrots diced, 2 peppers red, yellow or orange diced, and more.

Yes, Fat-Melting Vegetarian Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fat-Melting Vegetarian Chili

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