Recipes ofRachel Scrivin

Dietitian · DT7744

Online Nutrition Education and Consulting


Vegetarian Chilli

Sunday, October 21, 2018
Total time
30 minutes
Preparation time
10 minutes

Delicious vegetarian chilli

or2 tablespoons of oil, olive, salad or cooking (27 g)
or1 large unit of onions, raw (150 g)
or1 level teaspoon of salt (5 g)
or1 medium unit of peppers, capsicum, green, raw (160 g)
or3 cloves of garlic, raw (9 g)
or2 tbsps of tomato products, canned, paste, without salt added (32 g)
or1 tbsp of spices, chili powder (8 g)
or1 whole tbsp of spices, cumin seed (6 g)
or1 tsp of spices, paprika (2 g)
or1 teaspoon of oregano, dried, ground (1 g)
or150 grams of pumpkin, boiled, drained
or1 can (drained solids) of beans, pinto, canned, drained solids (277 g)
or1 cup of beans, black turtle, mature seeds, canned (240 g)
or2 medium units of tomatoes, red, ripe, cooked (246 g)
or1 cup of corn, yellow, whole kernel, frozen, microwaved (141 g)
or1/2 cup of Vegetable Broth (118 g)
This is a fantastic one pot meal, to cook on a stove top.
Nutritional information
Per 100 gPer portion (258 g)% DRI
Energy75 kcal194 kcal10 %
Fat2 g6 g9 %
Fatty acids, total saturated0 g1 g4 %
Cholesterol0 mg0 mg0 %
Sodium263 mg677 mg28 %
Carbohydrate12 g30 g10 %
Sugars2 g5 gremove
Fiber3 g8 g31 %
Protein3 g8 gremove