Vegetarian Chili
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegetarian chili packed with fresh vegetables, beans, and warming spices. Quick and easy to make on the stovetop or in a slow cooker. Nourishing and flavorful for any dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 1 small carrot (chopped)
- 1 jalapeño (seeded and minced)
- 1 ½ cups thinly sliced zucchini
- 4 ounces mushrooms (thinly sliced)
- 1 green bell pepper (chopped)
- 15 ounces canned red kidney beans (1 can, drained and rinsed)
- 28 ounces canned diced tomatoes (1 can, with juices)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 8 ounces tomato sauce
- ½ cup vegetable juice (such as V8)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 844mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1328mg
- Calcium
- 182mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.