3 Bean Veggie Chili

Name: 3 Bean Veggie Chili Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1.75 cup HyVee Chili Style Beans in chili gravy No Salt (1 can); 1.75 cup Bush's Best Cannellini Beans Reduced Sodium (1 can); 1.75 cup HyVee Black Beans No Salt (1 can); 1.75 cup HyVee Diced Tomatoes Chili Ready (1 can); 1.75 cup HyVee Diced Tomatoes with Green Chilies (1 can); 1 cup diced Celery raw; 1 cup chopped Onions raw; 1 cup chopped Sweet peppers (bell); 22 oz V8 Original Low Sodium Vegetable Juice (4-5.5 oz cans); 3 tsp Granulated Sugar (can be omitted); 1 tbsp Crisco Pure Vegetable Oil

Minutes to Prepare: 15
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1.75 cup HyVee Chili Style Beans in chili gravy No Salt (1 can)1.75 cup Bush's Best Cannellini Beans Reduced Sodium (1 can)1.75 cup HyVee Black Beans No Salt (1 can)1.75 cup HyVee Diced Tomatoes Chili Ready (1 can)1.75 cup HyVee Diced Tomatoes with Green Chilies (1 can)1 cup, diced Celery, raw 1 cup, chopped Onions, raw 1 cup, chopped Sweet peppers (bell) 22 oz V8 Original Low Sodium Vegetable Juice (4-5.5 oz cans)3 tsp Granulated Sugar (can be omitted)1 tbsp Crisco Pure Vegetable Oil

Directions

Chop and saute all the vegetables in 1 Tbsp oil until soft. Rinse the black and cannellini beans. Dump them and the other canned items in a 6 qt dutch oven while vegetables saute. Warm on low heat and add vegetables when done and 3 tsp sugar. Simmer together for 1/2 hour for flavor to meld.

Serving Size:�8 - 1 1/4 C servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 226.0
Total Fat: 2.3 g
Cholesterol: 0.0 mg
Sodium: 380.9 mg
Total Carbs: 40.9 g
Dietary Fiber: 11.5 g
Protein: 11.1 g

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