Meatless Tex-Mex Chili

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.9
  • Total Fat: 1.1 g
  • Cholesterol: 1.2 mg
  • Sodium: 1,448.0 mg
  • Total Carbs: 42.9 g
  • Dietary Fiber: 13.0 g
  • Protein: 13.5 g

View full nutritional breakdown of Meatless Tex-Mex Chili calories by ingredient


Introduction

My take on Rachel Ray's vegetarian chili. It was made in 30 minute meals, but it tastes better if it simmers a bit longer. My take on Rachel Ray's vegetarian chili. It was made in 30 minute meals, but it tastes better if it simmers a bit longer.
Number of Servings: 6

Ingredients

    1 can black beans
    1 can dark red kidney beans
    1 can fat free refried beans
    1 cup chicken stock (can be replaced with water)
    1 large onion
    1 can diced tomatoes
    1 tsp cumin
    1 tsp cayenne pepper
    1 tbsp chili powder
    (all seasonings are to taste)

Directions

Throw beans, and tomatoes into a large sauce pan. Heat on medium. Chop onion and toss it in. All it to simmer for a bit (10-15). If it is too thick, add the chicken stock. Add seasonings to taste and allow it to simmer to desired thickness.

I realize these are very generic directions, but I think that makes the best chili. Just make it how you like it! This can be served with cheese on top and tortilla chips, or eaten as is.

Number of Servings: 6

Recipe submitted by SparkPeople user MARIYTA.