Sweet Pepper Vegetarian Chili

65 mins (prep 20, cooking 45)
17 ingredients
6-8 servings
From Eric Zwillinger of the Fedora Cafe in Lawrenceville, New Jersey. Recipe from the book "The Color Code" For Vegetarian do not use Chicken broth.

Categories:  vegan , peppers , main-dish , beans , <-4-hours , vegetarian , vegetable , chili , time-to-make ,
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Serving Size (447.79 g)
Servings 6
Amount per Serving
Calories 976.56 Calories from Fat 164.88
% Daily Value *
Total Fat 18.32g 169.13%
Saturated Fat 3.05g 91.47%
Trans Fat 0.0g %
Cholesterol 52.84mg 105.68%
Sodium 664.66mg 166.16%
Total Carbohydrate 140.97g 281.94%
Dietary Fiber 39.7 g 952.86%
Sugars 9.08 g %
Protein 71.44g 857.26%
Vitamin A 3908.9IU% Vitamin C 34.52mg%
Calcium 407.63mg% Iron 22.35mg%
*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:
yellow bell peppers, red bell peppers, medium yellow squash, medium zucchini, fresh cilantro, salt and pepper