Vegetarian Chili (Beans and Veggies)

Name: Vegetarian Chili (Beans and Veggies) Recipe
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 17
Ingredients: 29 oz Pinto Beans - drained and rinsed; 15 oz Dark Red Kidney Beans - drained and rinsed; 15 oz Light Red Kidney Beans - drained and rinsed; 15 oz Black Beans - drained and rinsed; 15 oz White Beans - drained and rinsed; 10 oz Rotel tomatoes and green chilies - mild; 15 oz fire roasted diced tomatoes with garlic; 6 oz tomato paste; 32 oz Vegetable Broth; 4 tbsp McCormick chili seasoning; 4 garlic cloves - pressed; 2 c diced baby carrots; 2 c diced celery; 1 orange bell pepper diced; 1 yellow bell pepper diced

Minutes to Prepare: 30
Minutes to Cook: 120

Number of Servings: 17

Ingredients

29 oz Pinto Beans - drained and rinsed15 oz Dark Red Kidney Beans - drained and rinsed15 oz Light Red Kidney Beans - drained and rinsed15 oz Black Beans - drained and rinsed15 oz White Beans - drained and rinsed10 oz Rotel tomatoes and green chilies - mild15 oz fire roasted diced tomatoes with garlic6 oz tomato paste32 oz Vegetable Broth4 tbsp McCormick chili seasoning4 garlic cloves - pressed2 c diced baby carrots2 c diced celery1 orange bell pepper diced1 yellow bell pepper diced

Directions

Saute the vegetables, garlic, carrots, celery, and bell peppers, in 3 tbsp of olive oil in a large Dutch oven until soft. Add remaining ingredients and bring to boil. Simmer for 2 hours to let flavors blend. Season as desired with fresh ground pepper and chili powder.

Serving Size:�Makes 17 1-cup servings

Servings Per Recipe: 17

Nutritional Info Amount Per Serving

Calories: 164.7
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 655.4 mg
Total Carbs: 29.3 g
Dietary Fiber: 9.9 g
Protein: 8.6 g

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