Beanie Vegetarian Chili

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 129.4
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 195.0 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 7.2 g

View full nutritional breakdown of Beanie Vegetarian Chili calories by ingredient


Introduction

I also add other spices: Red Cayene pepper, Chipolte chili pepper, ground black pepper and salt. This is a spicy vegetarian dish with a variety of beans. I mixed the beans ahead of time and couldn't find a mixture on the spark website, so I did my best to estimate. I also add other spices: Red Cayene pepper, Chipolte chili pepper, ground black pepper and salt. This is a spicy vegetarian dish with a variety of beans. I mixed the beans ahead of time and couldn't find a mixture on the spark website, so I did my best to estimate.
Number of Servings: 6

Ingredients

    Ingredients:
    Lentils, 1 tbsp (remove)
    Beans, red kidney, .5 cup (remove)
    Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt, .25 Cup (remove)
    Beans, black, 1 cup (remove)
    Beans, pinto, .25 cup (remove)
    Beans, great northern, .25 cup (remove)
    *Peppers, hot chili, red, fresh, 3 pepper (remove)
    V8 Vegetable Juice, Low Sodium, 16 oz (remove)
    Garlic, .25 cup (remove)
    Chili powder, 3 tbsp (remove)

Tips

Prep time is longer if you use dried beans.


Directions

1. Prepare beans. Dried beans need to be prepared the night before. Soak the chili peppers.
2. Once beans are soft, fill a 4 quart pot with the V8 juice and spices.
3. Add the beans and stir.
4. Cut up dried chili peppers and put into the pot.
5. Bring to boil, then put the lid on and turn down low to a simmer.
6. Let spices meld for 2 hours.

Serving Size: 6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user REBECCAMILDRED.