Vegetarian Chili and Cornbread

Today’s vegetarian chili will definitely tickle your fancy. Seasonal peppers, shredded sweet carrots, celery, onion and deep red kidney beans make for a vegetarian chili bursting with flavor and color. It’s topped with a grating of extra-sharp cheddar cheese and served with cornbread.

T

he preparation time accounts for the assembly and basic cooking. Make the chili mid-afternoon so that you can let it rest for a few hours before serving. Chili just gets better as it ages, and you’ll have some terrific leftovers.



Make some old-fashioned cornbread to go with the chili about 30 minutes before you wish to dine.

Grocery List: Vegetarian Chili and Cornbread
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Vegetarian Chili

Produce

 garlic (if needed)

1 medium yellow onion 

celery 

2 jalapeno peppers 

one green pepper 

one red bell pepper  

2 carrots 

Canned/Dried Foods

2 C. cornmeal

one 29 oz. can chopped tomatoes

one 15 oz. can no salt tomato sauce 

two 15 oz. cans kidney beans 

olive oil (if needed)

one 32 oz. box low-sodium vegetable broth 

baking powder (if needed)

chili powder (if needed)

ground cloves (if needed)

ground cumin (if needed)

dried oregano leaves (if needed)

Chilled Foods/Dairy

1 pint buttermilk

sharp cheddar cheese

 

Nutritional Value: Vegetarian Chili and Cornbread

Vegetarian Chili and Cornbread

Per Serving

Calories: 670

Protein: 23 g

Carbohydrates: 96 g

Total Fat: 21 g

(Saturated Fat:) 7 g

Dietary Fiber: 11 g

Cholesterol: 65 mg

Sodium: 480 mg

% calories from fat: 30.9 %

Serving Size:

Two Cups (17 oz.) chili with 2 T. shredded cheddar cheese and 4 oz. slice cornbread with a pad of butter and 2 T. molasses.