Vegetarian 3 bean chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can light red kidney beans1 can black beans1 can pinto beans1 can mexicorn (I tend to prefer using a can of mexicorn instead of wasting pepper plus you get a mix of red and green peppers)1 package chili powder1/2 onion, chopped1 large and 1 small can tomato sauce 1 cup brown rice(options include no rice, white rice, mexican rice/spanish rice, tomatoes, different peppers or different beans...of course any changes will alter the nutritional content)
In a large pan mix your tomato sauce with the chili powder and stir. Add in your light red kidney beans with juice and mix. Turn burner on medium-high. Chop up 1/2 an onion, I usually make a meat version for my family so no leftover, add to the mix and back to the can opener. Open the other cans of beans and the mexicorn and rinse them before adding them to the chili. I like to add rice to mine to help make it a little thicker, other people do not. Let it cook on medium-high for about 20 minutes and then lower to medium-low for about another 25-30 minutes. This recipe can be made in the crockpot on low for about 4 hours.
Number of Servings: 6
Recipe submitted by SparkPeople user VANESSAPAIGE.
Number of Servings: 6
Recipe submitted by SparkPeople user VANESSAPAIGE.
Nutritional Info Amount Per Serving
- Calories: 221.9
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 783.3 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 10.2 g
- Protein: 9.9 g
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