Beans and Greens Chilli

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 159.0
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 565.1 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 7.8 g

View full nutritional breakdown of Beans and Greens Chilli calories by ingredient


Introduction

From Dr. Oz Prehistoric diet
This is a very easy dish to make. I also added tumeric and a little more chilli powder than recipe calls for. I didn't even miss the meat. The corn and curry add a little sweetness to the dish. I plan on freezing some of the recipe.
 From Dr. Oz Prehistoric diet
This is a very easy dish to make. I also added tumeric and a little more chilli powder than recipe calls for. I didn't even miss the meat. The corn and curry add a little sweetness to the dish. I plan on freezing some of the recipe.
Number of Servings: 15

Ingredients

    medium onion chopped
    2 carrots chopped
    3 ribs celery chopped
    2 cups vegetable broth
    2 15 oz cans Kidney Beans, drained/rinsed
    1 15 oz can chickpeas, drained/rinsed
    1 28 oz can chopped tomatoes with juice
    1 6oz can tomato paste
    8-12 medium baby bella mushrooms
    1 15 oz can corn drained/rinsed (i prefer frozen -less sodium)
    2-4 tbsp chilli powder
    1 tbsp fresh ground pepper
    1 tbsp cury powder
    4 cups leafy green vegetables ex: kale/spinach/


Directions

In a large soup pot over medium heat, saute onions, carrots and celery in 1/2 cup vegetable broth for 5 minutes or until onions are translucent.

Add kindey beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chilli powder, black peper, curry powder and remaining vegegable broth. Stir to oombine. Reduce heat to medium-low, and simmer for 40-50 minutes, stirring occasionally.

When chilli appears soft, mix in leafy greens and turn off heat. Serve warm.

Serving Size: 15 1cup servings