Off the Shelf Vegetarian Chili
45 mins (prep 15, cooking 30)
11 ingredients
8-10 servings
Ok ... so the celery and the garlic came from the frig, but the rest of the ingredients came off the pantry shelf.

Categories:  <-60-mins , vegan , easy , 3-steps-or-less , tomato , main-dish , beans , vegetarian , vegetable , corn , chili , time-to-make ,
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Serving Size (125.75 g)
Servings 8
Amount per Serving
Calories 207.7 Calories from Fat 6.21
% Daily Value *
Total Fat 0.69g 8.54%
Saturated Fat 0.11g 4.3%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 338.78mg 112.93%
Total Carbohydrate 38.03g 101.4%
Dietary Fiber 15.3 g 489.68%
Sugars 3.05 g %
Protein 14.21g 227.32%
Vitamin A 313.03IU% Vitamin C 6.05mg%
Calcium 106.28mg% Iron 5.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pinto beans, whole corn, diced tomatoes