Vegetarian Chili Low Salt Food

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VEGETARIAN CHILI LOW SALT



Vegetarian Chili Low Salt image

This is a vegetarian chili there is no animal products in it. You can garnish with rice and sour cream.

Provided by celestial_star03

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

6 tablespoons olive oil
2 small zucchini, cut into 1/2 in cubes
1 cup yellow onion, coarsely chopped
2 garlic cloves, crushed
1 cup green pepper, cut into 1/2 in cubes
2 cups canned low-sodium crushed tomatoes
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1/4 cup parsley, minced
pepper
2 cups canned kidney beans or 2 cups garbanzo beans, drained

Steps:

  • Heat olive oil in a large skillet.
  • Add zucchini, onion, garlic, and green pepper.
  • Saute ten minutes until softened.
  • Transfer to a sauce pan and add tomatoes, chili powder, cumin, oregano, parsley, and pepper.
  • Cook over low uncovered for 10 minutes.
  • Stir in the beans and cook over low for 10 minutes more.
  • Check and fix your seasonings and serve.

Nutrition Facts : Calories 220.8, Fat 14.5, SaturatedFat 2, Sodium 273.4, Carbohydrate 19.1, Fiber 5.6, Sugar 4.1, Protein 5.8

VEGETARIAN VEGAN CHILI, LOW-SALT, INSTANT POT OR CROCKPOT



Vegetarian Vegan Chili, Low-Salt, Instant Pot or Crockpot image

This is modified from another recipe, with the addition of more veggies. My whole family loved it and they didn't even realize it was vegetarian. : ) Original recipe provided by Lori Schneider for Teacher Appreciation Week. The sour cream and cheese is for those who eat/like cheese (not me!).

Provided by Chef TanyaW

Categories     < 60 Mins

Time 1h

Yield 8 , 8 serving(s)

Number Of Ingredients 21

1 (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!)
1 (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!)
16 ounces salsa (I uses Jack's Cantina from Costco, use your favorite)
1 (12 ounce) package frozen corn
1 sweet potato, peeled and diced
1 (8 ounce) package sliced mushrooms, rinsed and diced
1 red pepper, diced
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 cup water
1/4 cup green onion (and or or chives, optional garnish)
1/2 cheese, shredded (Mexican blend or your favorite cheese topping, optional garnish)
1/2 cup sour cream (optional mixin or garnish)
1 avocado, diced (optional garnish)
1/4 cup salsa (optional garnish)

Steps:

  • Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
  • Garnish with optional items. I personally use green onions, chives, and a little more salsa.

Nutrition Facts : Calories 204.7, Fat 7.6, SaturatedFat 2.4, Cholesterol 7.5, Sodium 579, Carbohydrate 30.8, Fiber 8.8, Sugar 4.7, Protein 8

TASTY LOW SODIUM CHILI



Tasty Low Sodium Chili image

Make and share this Tasty Low Sodium Chili recipe from Food.com.

Provided by Nesta

Categories     Weeknight

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 lb lean ground beef
1 can no-salt-added pinto beans
1 can no-salt-added kidney beans
1 can low-sodium crushed tomatoes
1 can low-sodium tomato puree
4 teaspoons oregano
4 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons Tabasco sauce
1/4 teaspoon salt
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons minced garlic
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers

Steps:

  • Brown ground beef, rinse under water.
  • Brown peppers, onion and garlic.
  • Mix all ingredients in crock pot.
  • Let cook at low heat for 4- 8 hours.
  • Ready when you get home from work!

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