Vegetable chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Onion, chopped1 Green Pepper, chopped2 Celery Sticks, sliced175 ml (6 FL OZ) Water2 Garlic Cloves, crushed400G (14OZ) Tinned Chopped Tomatoes1 Tablespoon of Tomatoe Paste1 Vegetable Bouillon Cube1-2 Teaspoons Chilli Powder (or to taste)1/2 Teaspoon Ground Cunin2 x 400G Tinned Red Kidney Beans, drained and rinsed.
Combine the onion, pepper, celery, water and garlic in a large saucepan. Cook over a medium heat for 6 - 8 minutes or until vegetables are tender.
Add the tomatoes, tomatoe paste, bouillon, chilli powder and cumin; stir well. Stir in beans. Bring to boil, cover, then reduce the heat and simmer, stirring occasionally, for 45 minutes.
(Serve with boiled wholegrain rice)
Number of Servings: 4
Recipe submitted by SparkPeople user ALI8086.
Add the tomatoes, tomatoe paste, bouillon, chilli powder and cumin; stir well. Stir in beans. Bring to boil, cover, then reduce the heat and simmer, stirring occasionally, for 45 minutes.
(Serve with boiled wholegrain rice)
Number of Servings: 4
Recipe submitted by SparkPeople user ALI8086.
Nutritional Info Amount Per Serving
- Calories: 224.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 850.6 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 15.4 g
- Protein: 12.5 g
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