Bean Chili Base
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 127.2
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 328.0 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 7.1 g
- Protein: 6.8 g
View full nutritional breakdown of Bean Chili Base calories by ingredient
Introduction
Basic Bean/Legume Chili mix to add to Quinoa, Brown Rice, Pasta, or Bed of Spinach... Good heated or chilled... Basic Bean/Legume Chili mix to add to Quinoa, Brown Rice, Pasta, or Bed of Spinach... Good heated or chilled...Number of Servings: 24
Ingredients
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1 bag Birds Eye Pepper Stir Fry (peppers & onion)
1 can Chick Peas, rinsed
1 can Navy Beans, rinsed
1 can Pinto Beans, rinsed
1 can Great Northern Beans, rinsed
1 cup lentils, rinsed
1 can tomato paste (6 oz.)
2 cans diced tomatoes
2 cups organic vegetable broth
1/2 cup sliced jalapeno peppers
3 tablespoons chili powder
1 tablespoon hot pepper flakes
1 tablespoon ground cumin
1 tablespoon chopped garlic
Sea salt (to taste)
Tips
Serve with cooked Quinoa, Brown Rice, Quinoa Pasta, or on a bed of mixed greens/spinach.
Store in single serve ramekin for quick lunch-to-go.
Use different combos of beans.
Tastes fine hot or cold!
Directions
Add everything into large pot & stir to mix together.
Cover pot.
Heat to boil, reduce heat.
Continue over low heat for approximately 1 hour, until lentils are softened, stirring occasionally.
Serve.
Store unused portions in refrigerator.
Serving Size: makes 24 servings (1/2 cup each)
Cover pot.
Heat to boil, reduce heat.
Continue over low heat for approximately 1 hour, until lentils are softened, stirring occasionally.
Serve.
Store unused portions in refrigerator.
Serving Size: makes 24 servings (1/2 cup each)