SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 191.1
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 814.0 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 9.3 g
  • Protein: 10.1 g

View full nutritional breakdown of 4 Bean Firey Vegan Chilli calories by ingredient
Report Inappropriate Recipe

4 Bean Firey Vegan Chilli

Submitted by: THRICEBLESSED


Number of Servings: 10

Ingredients

    1 15 oz can Chili Ready Tomatoes (with juice)
    1 15 oz can Kidney Beans (drained)
    1 15 oz can S&W Chili Beans (with juice)
    1 15 oz can Pinquito Beans with Onion & cumin (with juice)
    1 15 oz can Jalapeno Black Beans (with juice)
    1 Tbsp Olive oil
    1 or two cups chopped collard greens
    1 large carrot (grated)
    1/2 of a medium onion (diced)
    3 Cloves of garlic, minced
    1 tsp onion powder
    1 tsp garlic powder
    2 Tbsp chili powder
    1 1/2 tsp cayenne pepper
    2 tsp cilantro
    1 tsp cumin powder
    1 tsp toasted red peppers

Directions

Open all of your cans, drain the kidney beans but nothing else, empty all cans into large pot, add the chopped collard greens, onion powder, garlic powder, chili powder, cayenne pepper, red peppers, cilantro, and cumin. Stir together, cover, and begin to cook at medium heat, stir occasionally.
Heat the oil in a skillet, add the onion, garlic, and grated carrot, saute until the onions are transparent. Add this to the pot of chili.
Continue cooking until chili is heated through and collard greens are tender.

Serving Size: Makes 10 1 cup servings






Great Stories from around the Web


Rate This Recipe