Silver Palate New Basics Vegetable Chili Recipe

Looking for an easy Silver Palate New Basics Vegetable Chili recipe? Learn how to make Silver Palate New Basics Vegetable Chili using healthy ingredients.


Submitted by sem393

Makes 8 servings



VEGETABLE CHILI from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins Have a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!

Recipe Ingredients for Silver Palate New Basics Vegetable Chili

3/4 cup olive oil
2 zucchini, cut into 1/2-inch dice
2 onions, cut into 1/2-inch dice
4 cloves garlic, finely chopped
2 large red bell peppers, cored and cut into 1/4-inch dice
35 oz. Italian plum tomatoes
1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon fennel seeds
1/2 cup fresh Italian parsley, chopped
1 cup canned dark red kidney beans, drained
1 cup canned garbanzo beans, drained
1/2 cup chopped fresh dill
2 tablespoons fresh lemon juice

Recipe Directions for Silver Palate New Basics Vegetable Chili

  1. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.

  2. Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.

  3. Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.

  4. Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

Categories

Beans, Tomatoes, Vegetables, Main Dish

Nutrition Facts
Serving Size 428.9g
Amount Per Serving
Calories
341
Calories from Fat
197
% Daily Value*
Total Fat
21.9g
34%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
366mg
15%
Potassium
1056mg
30%
Total Carbohydrates
32.5g
11%
Dietary Fiber
9.7g
39%
Sugars
12.9g
Protein
8.9g
Vitamin A 77% Vitamin C 203%
Calcium 16% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
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