Mild Vegetarian Chili

1. In a large pot, saute all vegetables and garlic in the oil.

2. Drain and rinse the beans.

3. Add to pot along with remaining ingredients.

4. Bring to boil.

5. Once boiling, let simmer for 30 minutes.

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Nutrient	Quantity
Total fats	51.3131 g
Protein	85.4734 g
Carbohydrates	302.3853 g
Energy	1901.1271 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5295 g
Water	1506.7914 g
Aspartic acid	9.5054 g
Calcium, Ca	934.2486 mg
Lutein + zeaxanthin	10785.2002 g
Fiber, total dietary	80.0167 g
Fatty acids, total saturated 22:0	0.0728 g
Fatty acids, total trans-polyenoic 13:0	0.0043 g
Carotene, beta	21050.4535 g
Niacin	19.8188 mg
Vitamin A, RAE	2075.73 g
Arginine	4.6432 g
Riboflavin	1.5294 mg
Tocopherol, beta	0.2819 mg
Fatty acids, total polyunsaturated 15:0	0.0039 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3594 g
Fatty acids, total saturated 20:1	0.1327 g
Glutamic acid	12.6447 g
Sodium, Na	4908.9419 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5407 g
Total lipid (fat)	51.3131 g
Manganese, Mn	5.8595 mg
Fructose	22.9835 g
Proline	3.3318 g
Fatty acids, total saturated 16:0	6.3682 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1176 g
Sucrose	23.0191 g
Choline, total	352.843 mg
Sugars, total	72.0776 g
Serine	3.9213 g
Fatty acids, total saturated 10:0	0.0656 g
Fatty acids, total saturated 18:0	1.0354 g
Vitamin B-6	3.6538 mg
Selenium, Se	20.8657 g
Ash	33.2581 g
Tocotrienol, delta	0.104 mg
Fatty acids, total saturated 18:1 undifferentiated	30.318 g
Pantothenic acid	5.7076 mg
Phenylalanine	3.9174 g
Copper, Cu	3.527 mg
Betaine	2.1485 mg
Thiamin	3.3326 mg
Methionine	1.1212 g
Iron, Fe	28.8321 mg
Carbohydrate, by difference	302.3853 g
Phosphorus, P	1601.6669 mg
Folate, total	1605.3551 g
Tocopherol, gamma	3.4104 mg
Lycopene	37862.37 g
Alanine	3.3485 g
Valine	3.8972 g
Fatty acids, total saturated 18:2 undifferentiated	7.3869 g
Glycine	2.9868 g
Carotene, alpha	6948.095 g
Glucose (dextrose)	19.5525 g
Fatty acids, total saturated 14:0	0.0469 g
Zinc, Zn	15.1242 mg
Isoleucine	3.2993 g
Tocopherol, delta	0.0552 mg
Fatty acids, total saturated 12:0	0.04 g
Fatty acids, total polyunsaturated	8.9193 g
Fatty acids, total saturated 14:1	0.0078 g
Tocotrienol, gamma	0.456 mg
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	5.8181 g
Tocotrienol, alpha	0.5829 mg
Vitamin A, IU	41572.6593 IU
Folate, DFE	1605.3551 g
Tryptophan	0.8834 g
Vitamin C, total ascorbic acid	198.0433 mg
Phytosterols	150.493 mg
Fatty acids, total polyunsaturated 16:1 c	0.0078 g
Galactose	0.009 g
Fatty acids, total polyunsaturated 18:1 c	0.5687 g
Fatty acids, total saturated 20:0	0.1804 g
Tocotrienol, beta	2.288 mg
Fatty acids, total saturated 6:0	0.0021 g
Starch	2.6169 g
Tyrosine	2.1061 g
Vitamin K (phylloquinone)	303.4728 g
Fatty acids, total saturated	7.8554 g
Histidine	2.0459 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0022 g
Fatty acids, total monounsaturated	31.0593 g
Threonine	3.3209 g
Folate, food	1605.3551 g
Fatty acids, total polyunsaturated 17:0	0.0189 g
Fatty acids, total polyunsaturated 24:0	0.0118 g
Cryptoxanthin, beta	560.07 g
Vitamin E (alpha-tocopherol)	23.4609 mg
Magnesium, Mg	766.2721 mg
Lysine	5.0434 g
Potassium, K	8770.5948 mg
Cystine	0.9719 g
Fluoride, F	12.724 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Olive oil	3 tablespoons	358.02	0	40.5
Carrot	3	75.03	17.5314	0.4392
Onion	1	44	10.274	0.11
Tomato	2	44.28	9.5694	0.492
Mushroom	0.75 cup	0	0	0
Zucchini	2	66.64	12.1912	1.2544
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	2 tablespoons	15.9	4.1352	0.2568
Garlic Clove	3	13.41	2.9754	0.045
chili powder	2 tablespoons	45.12	7.952	2.2848
red pepper	1	1.25	0.2753	0.0138
green bell pepper	1	29.19	6.394	0.3753
cumin	1 teaspoon	7.875	0.929	0.4677
salt pepper	0	0	0	0
pinto bean	1 can	0	0	0
black bean	1 can	991.8141	181.3769	4.1301
salsa	2	150.8	34.528	0.884