Veg Head Three Bean Chili
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 163.8
- Total Fat: 3.0 g
- Cholesterol: 0.5 mg
- Sodium: 591.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 8.5 g
- Protein: 8.6 g
View full nutritional breakdown of Veg Head Three Bean Chili calories by ingredient
Introduction
This is a Rachel Ray 30 Minute Meal. Very, very quick and tasty chili. I recommend cooking it the day before you want to serve it and letting the flavor set in. It is so much more yummy the next day! This is a Rachel Ray 30 Minute Meal. Very, very quick and tasty chili. I recommend cooking it the day before you want to serve it and letting the flavor set in. It is so much more yummy the next day!Number of Servings: 10
Ingredients
-
2 tbsp olive oil
1 medium yellow onion; chopped
1 jalapeno pepper; chopped
1 red bell pepper; chopped
1 green bell pepper; chopped
4 cloves garlic; crushed & chopped
1 cup fat free broth
1 15oz can black beans
1 15oz can kidney beans; dark red
1 32oz can crushed tomatoes
1 can fat free refried beans
1 tbsp cumin
2 tbsp chili powder
1 tbsp coarse salt
1 tbsp cayenne pepper hot sauce
Directions
This recipes makes approx. 10 1-cup servings.
Over moderate heat add oil to a deep pot and combine onion, peppers and garlic. Saute for 3-5 min to soften vegetables. Deglaze the pan with the fat free broth and then add tomatoes, black and kidney beans. Stir and combine well.
Season with chili powder, cumin, salt and hot sauce. Combine well then add the can of refried beans; this thickens the chili up. Stir and let simmer over low heat for additional 5-10 minutes.
Serve while nice and warm. You can add toppings like fat free sour cream, lowfat cheese or some simple scallions if you like. *NOTE: Additional toppings are NOT figured in the nutritional value for this recipe.
I seriously recommend letting this chili sit for a day and serving it after the flavors set in. This is unbelievably simple to make and the taste is just really outstanding, especially the next day!
Number of Servings: 10
Recipe submitted by SparkPeople user TIGRESSSKY.
Over moderate heat add oil to a deep pot and combine onion, peppers and garlic. Saute for 3-5 min to soften vegetables. Deglaze the pan with the fat free broth and then add tomatoes, black and kidney beans. Stir and combine well.
Season with chili powder, cumin, salt and hot sauce. Combine well then add the can of refried beans; this thickens the chili up. Stir and let simmer over low heat for additional 5-10 minutes.
Serve while nice and warm. You can add toppings like fat free sour cream, lowfat cheese or some simple scallions if you like. *NOTE: Additional toppings are NOT figured in the nutritional value for this recipe.
I seriously recommend letting this chili sit for a day and serving it after the flavors set in. This is unbelievably simple to make and the taste is just really outstanding, especially the next day!
Number of Servings: 10
Recipe submitted by SparkPeople user TIGRESSSKY.