Cumin Flavored Vegetarian Chili Recipe
Ingredients
| Olive oil/Vegetable oil | 1 Teaspoon | |
| Chopped onion | 1 1⁄2 Cup (24 tbs) | |
| Chopped green pepper | 1 1⁄2 Cup (24 tbs) | |
| Chopped celery | 1 Cup (16 tbs) | |
| Canned pinto beans | 32 Ounce | |
| Canned tomatoes | 29 Ounce | |
| Canned tomato paste | 6 Ounce | |
| Water | 1 Cup (16 tbs) | |
| Chopped mushrooms | 1 Cup (16 tbs) | |
| Jalapeno pepper | 1 | |
| Chili powder | 1 Tablespoon | |
| Ground cumin | 1 1⁄2 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Tofu | 20 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 4169 Calories from Fat 352
% Daily Value*
Total Fat 40 g61%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2864.8 mg119.4%
Total Carbohydrates 729 g243.2%
Dietary Fiber 181.9 g727.7%
Sugars 68 g
Protein 253 g506.4%
Vitamin A 290.8% Vitamin C 624.5%
Calcium 182.8% Iron 414.9%
*Based on a 2000 Calorie diet
Directions
Add onion, green pepper, and celery; saute 5 minutes or until onion is tender.
Add remaining ingredients except tofu to Dutch oven; bring to a boil.
Cover; reduce heat, and simmer.
Add tofu; stir gently.
Cover and simmer an additional 10 minutes or until tofu is thoroughly heated.
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