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Picture of Vegetarian Chili with Cornbread Dumplings
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1684 kcal 84 %
  • Fat 51 g 79 %
  • Saturated 7 g 37 %
  • Carbs 259 g 86 %
  • Fiber 65 g 262 %
  • Protein 74 g 147 %
  • Cholesterol 0 mg 0 %
  • Sodium 5717 mg 238 %
  • Calcium 994 mg 99 %
  • Magnesium 648 mg 154 %
  • Potassium 6832 mg 145 %
  • Iron 40 mg 225 %
  • Zinc 11 mg 97 %
  • Phosphorus 1254 mg 179 %
  • Vitamin A 527 µg 59 %
  • Vitamin C 280 mg 311 %
  • Thiamin (B1) 2 mg 168 %
  • Riboflavin (B2) 1 mg 84 %
  • Niacin (B3) 16 mg 102 %
  • Vitamin B6 3 mg 229 %
  • Folate equivalent (total) 648 µg 162 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 24 mg 163 %
  • Vitamin K 123 µg 103 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vegetarian Chili with Cornbread Dumplings

Ingredients

  • 3 tablespoon olive oil
  • ½ medium yellow onion, diced
  • 1 red bell pepper, diced
  • ½ delicata squash, cubed
  • 1 jalapeno pepper, diced (I like spiciness so I used 2)
  • 3 garlic cloves, minced
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1 tablespoon paprika
  • ½ teaspoon of ground cayenne
  • 1 28-ounce can crushed tomatoes
  • 1 ½ cup of vegetable stock
  • 1 15-ounce can cannellini beans, rinsed
  • 1 15-ounce can kidney beans, rinsed
  • Salt

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