Rachael Ray's 30 minute vegetarian chilli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp EVOOmedium onion, choppemedium bell pepper, choppedblack beans, canned 14ozkidney bean, canned 14ozvegetarian refried beans, 14 oz1 - 1 1/2 tbsp ground cuin1 -1 1/2 chili powder6 dashes hot saucecrushed tomatoes, 32oz4 cloves garlic, minced1 can vegetable brothFew pinches of saltShredded cheddar cheese
makes 6 big servings servings
Heat EVOO in big pot over med to med high heat. Add onion + pepper and saute 3-4mins. Add garlic and cook one minute. Add veggie broth, scraping the bottom. Reduce liquid by half cooking it 2-4 mins. Add tomatoes + black beans + kidney beans and season with powders, hot sauce and salt. Thicken by stirring in refried beans
Number of Servings: 6
Recipe submitted by SparkPeople user CHHALIYA.
Heat EVOO in big pot over med to med high heat. Add onion + pepper and saute 3-4mins. Add garlic and cook one minute. Add veggie broth, scraping the bottom. Reduce liquid by half cooking it 2-4 mins. Add tomatoes + black beans + kidney beans and season with powders, hot sauce and salt. Thicken by stirring in refried beans
Number of Servings: 6
Recipe submitted by SparkPeople user CHHALIYA.
Nutritional Info Amount Per Serving
- Calories: 370.6
- Total Fat: 9.7 g
- Cholesterol: 19.8 mg
- Sodium: 1,751.1 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 14.6 g
- Protein: 21.4 g