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Random Vegetarian Chili / Pepper Stuffing Recipe

Looking for an easy random vegetarian chili / pepper stuffing recipe? Learn how to make random vegetarian chili / pepper stuffing using healthy ingredients.


Submitted by celaeno_podarge

Makes 1 serving



I use this for stuffing bell peppers, primarily; chop everything extra small for baby bell peppers, of which I'm a fan both for visual appeal and portioning... Else, it's also good just over rice or lettuce - the latter resembling a nice, healthy taco salad when topped with a little shredded cheese. This recipe makes a sizeable batch (~2L?), which I have not set a number of servings for, since each application uses different amounts.

Recipe Ingredients for random vegetarian chili / pepper stuffing

3 Teaspoon Worcestershire Sauce
1 large Onions
2 carrot (7-1/2") Carrots
2 stalk, medium (7-1/2" - 8" long) Celery
4 clove Garlic
2 medium Squash, Summer, Zucchini, Includes Skin
6 medium Mushrooms
5 serving No Name - Diced Tomatoes (per 125 ml / 1/2 cup)
3 serving (Sunrise) Tofu extra firm (per 1/4 package)
10 serving Famous Foods - Mexican Chili Powder (per 1g)
52 grams Soy Sauce
2 serving Suraj - Dark Red Kidney Beans (per 250ml / 1 cup)
3 serving Extra Virgin Olive Oil
1.5 tsp Cumin
1 tsp Pepper, Black
0.25 pepper, large (3-3/4" long, 3" dia) Peppers, Sweet, Yellow
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, Sweet, Green

Recipe Directions for random vegetarian chili / pepper stuffing

  1. 1. Set a large pot over low heat and begin to warm the oil.

  2. 2. Chop the onion and add it to the oil to soften.

  3. 3. Finely chop the carrot and celery, mince the garlic, and add to the pot when the onion has begun to turn clear. Cook these aromatics until all are beginning to soften.

  4. 4. Add the finely chopped zucchini and mushroom, chopped green / red / yellow peppers, as well as the tofu -- which I cut it in to small, ~0.5cm cubes to resemble a meaty texture. Stir to combine and allow these to sit with the aromatics & take some flavour for ~5 min.

  5. 5. Raise the heat to medium. Dump in the whole can of tomato sauce, season with chili spices, cumin, pepper, Worcestershire sauce and soy sauce (in place of salt) and sugar if you like it (i fancy that it substitutes the caramelized meat taste, but I could be imagining things). When the mixture starts to bubble, reduce to a simmer and let it sit, covered, for ~15-20min.

  6. 6. Drain & rinse the kidney beans, then add the whole can to the pot. Stir and simmer another ~10min. The beans should help to thicken everything up, but if they don't, you can add a touch of corn starch.

  7. 7. Serve warm or allow to cool and set for pepper stuffing...

Categories

Vegetarian

Nutrition Facts
Serving Size 2634.8g
Amount Per Serving
Calories
1618
Calories from Fat
794
% Daily Value*
Total Fat
88.2g
136%
Saturated Fat
11.0g
55%
Trans Fat
0.0g
Sodium
4592mg
191%
Potassium
2718mg
78%
Total Carbohydrates
177.3g
59%
Dietary Fiber
44.3g
177%
Sugars
45.3g
Protein
91.5g
Vitamin A 548% Vitamin C 571%
Calcium 109% Iron 142%
* 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
88% confidence
B+
  Good points
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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