Vegetarian Chili from the Gene Autry Museum of Western Heritage Recipe
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Directions:
- Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
- Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
- Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.6 Kcal (538 kJ) | ||
| Calories from fat | 28.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 5% | |
|---|---|---|---|
| Sodium | 74.27mg | 3% | |
| Potassium | 375.4mg | 8% | |
| Total Carbs | 15.97g | 5% | |
| Sugars | 6g | 24% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 9.8mg | 54% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 90.25 Kcal (378 kJ) | ||
| Calories from fat | 19.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 5% | |
|---|---|---|---|
| Sodium | 52.13mg | 3% | |
| Potassium | 263.46mg | 8% | |
| Total Carbs | 11.21g | 5% | |
| Sugars | 4.21g | 24% | |
| Dietary Fiber | 2.74g | 16% | |
| Protein | 2.15g | 6% | |
| Vitamin C | 18.8mg | 45% | |
| Vitamin A | 0.5mg | 23% | |
| Iron | 6.9mg | 54% | |
| Calcium | 32mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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