Quick Veggie Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 small yellow onion, chopped (about 1/2 cup)3 cloves of garlic, minced2 cups canned white kidney beans, drained and rinsed2 cups canned red kidney beans, drained and rinsed1 cup canned plum tomatoes, drained and chopped1/2 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon dried oregano
In a large saucepan, heat oil over medium-high heat until hot, but not smoking. Add onion; cook, stirring frequently, until vegetables are tender, about 7 minutes. Add garlic; cook, stirring frequently, for 1 minute longer.
Add white kidney beans, red kidney beans, tomatoes, chili powder, cumin, and oregano. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens, about 20 minutes.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user NOREAR3.
Add white kidney beans, red kidney beans, tomatoes, chili powder, cumin, and oregano. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens, about 20 minutes.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user NOREAR3.
Nutritional Info Amount Per Serving
- Calories: 243.1
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 314.3 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 10.9 g
- Protein: 11.9 g
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