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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 127.2
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 328.0 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 7.1 g
  • Protein: 6.8 g

View full nutritional breakdown of Bean Chili Base calories by ingredient
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Bean Chili Base

Submitted by: BETHB137

Introduction

Basic Bean/Legume Chili mix to add to Quinoa, Brown Rice, Pasta, or Bed of Spinach... Good heated or chilled... Basic Bean/Legume Chili mix to add to Quinoa, Brown Rice, Pasta, or Bed of Spinach... Good heated or chilled...
Number of Servings: 24

Ingredients

    1 bag Birds Eye Pepper Stir Fry (peppers & onion)
    1 can Chick Peas, rinsed
    1 can Navy Beans, rinsed
    1 can Pinto Beans, rinsed
    1 can Great Northern Beans, rinsed
    1 cup lentils, rinsed
    1 can tomato paste (6 oz.)
    2 cans diced tomatoes
    2 cups organic vegetable broth
    1/2 cup sliced jalapeno peppers
    3 tablespoons chili powder
    1 tablespoon hot pepper flakes
    1 tablespoon ground cumin
    1 tablespoon chopped garlic
    Sea salt (to taste)

Tips

Serve with cooked Quinoa, Brown Rice, Quinoa Pasta, or on a bed of mixed greens/spinach.
Store in single serve ramekin for quick lunch-to-go.
Use different combos of beans.
Tastes fine hot or cold!


Directions

Add everything into large pot & stir to mix together.
Cover pot.
Heat to boil, reduce heat.
Continue over low heat for approximately 1 hour, until lentils are softened, stirring occasionally.
Serve.
Store unused portions in refrigerator.

Serving Size: makes 24 servings (1/2 cup each)






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