Vegetarian Rainbow Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 274.6 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Vegetarian Rainbow Chili calories by ingredient
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easy 3 bean chili (also good with meat) easy 3 bean chili (also good with meat)
Number of Servings: 6


    1 can Libby's Organic Pinto Beans
    1 can Libby's Organic Kidney Beans
    1 can Great Northern Beans
    2 tbsp dried Oregano
    3.5 tbsp dried Onion (or .5 whole Onion, chopped)
    3 tsp ground Cumin
    3 tsp Cayenne or Chili Flakes
    2 cloves Garlic (sliced)
    1 can (4.5oz Green Chilis)
    2 medium Red Ripe Tomatos
    1.5 cups Water


Combine everything except Tomatos (and onions if using fresh onion) in large pot over medium heat until boiling.

Reduce heat and simmer for 20 minutes.

Chop Tomatos (and fresh onion if using) coarsely and add to beans.

Continue to simmer for 20-30 minutes or until chili thickens.

Let cool 5 minutes then serve. Top with shredded cheese if desired (colby is good with this dish).

Serves 6.

Special Note: Add 1lb Ground meat (browned) to the chili to increase yield or substitute 1lb of meat for one bean type to change the meal to non-vegetarian (nutrition information not available for meat version but it will change the nutrition content).

Number of Servings: 6

Recipe submitted by SparkPeople user LEUCOSIA.

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