Beans and Greens Chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
medium onion chopped2 carrots chopped3 ribs celery chopped2 cups vegetable broth2 15 oz cans Kidney Beans, drained/rinsed1 15 oz can chickpeas, drained/rinsed1 28 oz can chopped tomatoes with juice1 6oz can tomato paste8-12 medium baby bella mushrooms1 15 oz can corn drained/rinsed (i prefer frozen -less sodium)2-4 tbsp chilli powder1 tbsp fresh ground pepper1 tbsp cury powder4 cups leafy green vegetables ex: kale/spinach/
In a large soup pot over medium heat, saute onions, carrots and celery in 1/2 cup vegetable broth for 5 minutes or until onions are translucent.
Add kindey beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chilli powder, black peper, curry powder and remaining vegegable broth. Stir to oombine. Reduce heat to medium-low, and simmer for 40-50 minutes, stirring occasionally.
When chilli appears soft, mix in leafy greens and turn off heat. Serve warm.
Serving Size: 15 1cup servings
Add kindey beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chilli powder, black peper, curry powder and remaining vegegable broth. Stir to oombine. Reduce heat to medium-low, and simmer for 40-50 minutes, stirring occasionally.
When chilli appears soft, mix in leafy greens and turn off heat. Serve warm.
Serving Size: 15 1cup servings
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 565.1 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 9.5 g
- Protein: 7.8 g
Member Reviews