Rachel Ray's Veg-head 3 bean chili

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,136.7 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 13.4 g
  • Protein: 8.3 g

View full nutritional breakdown of Rachel Ray's Veg-head 3 bean chili calories by ingredient
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A great recipe from Rachel Ray, low in calories A great recipe from Rachel Ray, low in calories
Number of Servings: 8


    1 can red kidney beans
    1 can black beans
    1 can refried beans
    1 beer (light)
    1 can diced tomatoes
    1 can mushrooms
    1 medium yellow onion
    4 cloves garlic
    1tsp tabasco sauce
    2 tbsp chili powder
    1 tbsp ground cumin
    1tsp coarse salt
    1 large green pepper
    1 large red pepper
    1 jalapeno pepper ( not included in nutrional information )


Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili

Number of Servings: 8

Recipe submitted by SparkPeople user SABHARDY.

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