Spicy Vegetarian Chili

45 mins (prep 10, cooking 35)
13 ingredients
4 servings
This chilli is substantial on its own but can be served over rice or rolled inside a flour tortilla with grated cheese. This always tastes better to me the next day.

Categories:  <-60-mins , north-american , 3-steps-or-less , mexican , kosher , equipment , brunch , chili , time-to-make , vegan , easy , main-dish , beans , vegetarian , stove-top ,
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Serving Size (153.18 g)
Servings 4
Amount per Serving
Calories 426.27 Calories from Fat 48.78
% Daily Value *
Total Fat 5.42g 33.34%
Saturated Fat 0.81g 16.2%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 45.52mg 7.59%
Total Carbohydrate 72.77g 97.03%
Dietary Fiber 17.15 g 274.41%
Sugars 4.57 g %
Protein 25.32g 202.59%
Vitamin A 268.06IU% Vitamin C 7.72mg%
Calcium 93.94mg% Iron 7.46mg%
*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:
red bell peppers, small, frozen, chopped tomatoes with juice, freshly ground black pepper