Bean Chili Base
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 bag Birds Eye Pepper Stir Fry (peppers & onion)1 can Chick Peas, rinsed1 can Navy Beans, rinsed1 can Pinto Beans, rinsed1 can Great Northern Beans, rinsed1 cup lentils, rinsed1 can tomato paste (6 oz.)2 cans diced tomatoes2 cups organic vegetable broth1/2 cup sliced jalapeno peppers3 tablespoons chili powder1 tablespoon hot pepper flakes1 tablespoon ground cumin1 tablespoon chopped garlicSea salt (to taste)
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)
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)
Nutritional Info 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
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