V'S BEET VEGGIE CHILLI WITH TOFU & RED KIDNEY BEANS

Name: V''S BEET VEGGIE CHILLI WITH TOFU & RED KIDNEY BEANS Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: ALL ORGANIC:; 1 Can Red Kidney Beans - UNICO; 1 Can Pasta Sauce Primavera; 1 Can Tomatoes Plum; 1 Large Onion; 2 garlic cloves; Salt Pepper Cumin Basil Spices as desired; JUICE IN JUICER AND USE THE PULP:; 1 Large Beet raw; 3 Stalks Celery raw; 1/2 Tofu Herb; 5 Large Kale Leave raw; 3 Large Carrots raw

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 10

Ingredients

ALL ORGANIC:1 Can Red Kidney Beans - UNICO 1 Can Pasta Sauce Primavera1 Can Tomatoes Plum1 Large Onion2 garlic clovesSalt, Pepper, Cumin, Basil, Spices as desiredJUICE IN JUICER AND USE THE PULP:1 Large Beet, raw3 Stalks Celery, raw1/2 Tofu Herb5 Large Kale Leave, raw3 Large Carrots, raw

Directions

ALL ORGANIC!
Saute onions & garlic in a little Olive Oil
Add: Veggie Pulp, Red Kidney Beans, Pasta Sauce; Diced Plum Tomatoes, Tofu, Celery and spices.
Heat and Serve - Yummy!!!

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user RONI13.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 155.7
Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 33.4 mg
Total Carbs: 28.6 g
Dietary Fiber: 1.5 g
Protein: 9.3 g

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