Vegetable & Bean Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 340.3
  • Total Fat: 9.4 g
  • Cholesterol: 8.3 mg
  • Sodium: 1,238.2 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 12.8 g
  • Protein: 23.5 g

View full nutritional breakdown of Vegetable & Bean Chili calories by ingredient
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This is a recipe I adapted from one that is used by U Weight Loss Clinic. This is a recipe I adapted from one that is used by U Weight Loss Clinic.
Number of Servings: 6


    1 tbsp olive oil
    1 1/2 cups onion, chopped
    1 clove garlic, crushed/pressed
    1 700ml jar PC Organics Roasted Garlic & Herb Pasta Sauce (approx. 3 cups)
    1 large can Kidney Beans, rinsed (approx. 3 cups)
    1 cup corn niblets
    3 medium tomatoes, chopped
    2 pckgs Vyes Veggie Ground Round (approx. 2 cups)
    2 tbsp chili powder
    2 tsp cumin, ground
    2 tsp basil
    1 tsp black pepper
    1 cup light shredded cheddar cheese


1) Heat the olive oil in a large frying pan. Add onion and garlic. Fry over medium heat until onion begins to turn translucent.

2) Add all of the remaining ingredients, mix well and bring to a boil. Simmer for 10 minutes.

3) Garnish each helping with 1/4 cup shredded cheese before seving.

Serving Size: Makes 6 equal servings

Number of Servings: 6

Recipe submitted by SparkPeople user 13KAY13.

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