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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 232.6
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 342.5 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 12.8 g
  • Protein: 14.3 g

View full nutritional breakdown of Soy-Free Low Sodium Vegetarian Chili calories by ingredient
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Soy-Free Low Sodium Vegetarian Chili

Submitted by: RAINBOWCHARMER

Introduction

This is a beans and veggie only chili dish with much lower sodium than most chili dishes. This is a beans and veggie only chili dish with much lower sodium than most chili dishes.
Number of Servings: 13

Ingredients

    Kidney Beans - either color - 2 cups dry beans (rehydrate)
    Lentils - 1/2 cup dry (rehydrate)
    Bush's (or whatever brand you prefer) Spicey Chili Beans - 2 cans
    Muir Glen Organic diced tomatos - no salt added - 2 @ 14.5 oz cans
    Muir Glen Organic Tomato Puree - no salt added - 1 @ 28 oz can
    Cascadian Farms Organic frozen corn - 1 @ 10 oz bag
    Spices to taste. I used: 1 tbs cinnamon, 2 tbs chili powder, 1 tbs cumin, 2 tbs cayenne pepper, and 1 tbs onion powder. I like it HOT though. :)

Tips

Top with low-fat cheese and multi-grain saltine crackers for a delicious nutritional and filling meal!


Directions

Rehydrate beans & lentils (soak overnight in cold water in the fridge)
Rinse and drain beans/lentils
Combine all ingredients in a large stock pot, and bring to a boil. Reduce heat to simmer for 20-30 minutes, stirring occasionally to avoid sticking to the bottom of the pan.

Serving Size: 1 Cup per serving

Makes about 13 cups.





TAGS:  Vegetarian Meals |

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