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Healthy Recipes

Vegetarian Chili


Note: Don't be alarmed by the long ingredient list!  Most ingredients are seasonings. This is still a quick and easy recipe.

1 Tablespoon organic canola oil
2 medium organic onions, chopped
3 large cloves garlic, minced
1 organic green bell pepper, chopped
1 fresh jalapeno pepper, finely chopped (wear latex-free disposable gloves)
1 28-ounce can chopped tomatoes, drained
1 15-ounce can organic tomato sauce
1/2 teaspoon ground coriander
Pinch of ground cloves
Pinch of ground Allspice
2 teaspoons ground oregano
2 Tablespoons brown sugar
2 Tablespoons chili powder
2 Tablespoons ground cumin
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
4 cups cooked brown rice (or cook while chili is cooking)


In a large pot, heat oil and sauté onions, garlic, green pepper, and jalapeno pepper until tender, about 3 minutes.  Add tomatoes and puree, coriander, cloves, allspice, oregano, brown sugar, chili powder, cumin, and beans.  Bring chili to a boil, reduce heat, cover pot, and simmer for 30 minutes. Serve chili over rice.

Servings: 8
Nutrition Analysis per Serving:
          251 calories
          48 grams Carbohydrates
          10 grams Protein
          4 grams Fat

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