Four Bean Chili (WFPB)

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 176.6

Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 909.1 mg
Total Carbs: 33.4 g
Dietary Fiber: 9.5 g
Protein: 8.5 g

View full nutritional breakdown of Four Bean Chili (WFPB) calories by ingredient

Introduction

This chili is to support a whole foods, plant-based (WFPB) lifestyle. Serve over rice, or a bowl of lettuce. Can be made vegan if you use vegan certified chili and taco seasoning mixes. This chili is to support a whole foods, plant-based (WFPB) lifestyle. Serve over rice, or a bowl of lettuce. Can be made vegan if you use vegan certified chili and taco seasoning mixes.

Minutes to Prepare: 10

Minutes to Cook: 360

Number of Servings: 8

Ingredients

1 cup Kroger black beans -no salt added

1 cup Beans, red kidney

1 cup Chickpeas (garbanzo beans)

1 cup Beans, pinto

1 cup Bushs Chili Beans (by TLPC73)

1 serving McCormick Seasoning Mix Chili Mild (1 whole packet) (by JKAT117)

6 serving McCormick Hot Taco Seasoning (1 packet=6servings) (by PUNKIN77)

14.5 oz Del Monte Stewed Tomatos (14.5oz) (by BGRASS20)

Tips

Note on the spices. These were whole foil packages. I used 1 package of Chili seasoning and 2 packages of the Taco seasoning. Not sure I entered them correctly in the recipe. These are standard sized McCormick seasoning packets like you normally find in the spice aisles of most grocery stores.

Directions

1. Puree the pinto beans. These help thicken the chili.
2. Open the remaining cans and drain the beans.
3. Add all ingredients (including the spice packets) into a slow cooker and stir.
4. Cook on high until all ingredients are well incorporated.

(Optional ) - add 1 small yellow onion (chopped) to the cooker for additional flavor!

Serving Size: Makes 8, 1-cup servings