Sweet Vegetarian Chili
Nutrition
Calories: 453 kcalCarbohydrates: 86 gProtein: 33 gFat: 17 gSaturated Fat: 13 gSodium: 2848 mgFiber: 26 gSugar: 21 gVitamin A: 177.5 IUCalcium: 179 mgIron: 19 mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 whole onion coarsely chopped
- 3 whole Garlic clove finely chopped
- 4 whole green bell pepper diced into 1" cubes
- 2 cups coarsely diced carrots
- 4 cups coarsely diced yellow squash
- 10 cups water
- 4 cups canned pinto beans
- 6 oz tomato paste
- 1/2 cup apple cider vinegar
- 1 whole jalapeno pepper finely chopped
- 3 tablespoon herbamare or herbamare
- 2 tablespoon paprika
- 2 teaspoon chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon sweetener stevia
Instructions
- Place the olive oil in a 4-quart pot and preheat over medium-low heat. Add the onions and garlic, and sauté for 2 to 3 minutes, or until the onions are translucent and the garlic is lightly brown.
- Add the bell peppers, carrots, and squash to the pot, and continue to sauté for 5 to 10 minutes.
- Stir in the remaining ingredients. Simmer covered, stirring frequently, for about 2 hours, or until the liquid is somewhat reduced and the chili is thick.
- Spoon the hot chili into bowls and serve.