Vegetable Chile

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 169.3
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 500.7 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 11.0 g
  • Protein: 8.6 g

View full nutritional breakdown of Vegetable Chile calories by ingredient
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Number of Servings: 4


    1 Onion
    2 Garlic cloves
    1 large tin of kidney beans (400g)
    1 Tin of tomatoes (400g)
    1 Bell pepper
    Selection of vegetables - I use whatever I have a surplus of.
    Cummin (aprox 1 teaspoon)
    Chili powder or fresh chilli's to taste
    Any type of stock (Optional) or dash of water.


Lightly srpay a pan with 'one cal fat'. Saute chopped onion and garlic. Add chopped bell pepper and vegetables of choice and saute for a few moments. Add chili peppers or powder and cummin. Stir. Add kidney beans, tomatoes and stock or water. Leave to simmer for aprox 40 minutes. Serve with rice or baked potato or pitta bread.

Number of Servings: 4

Recipe submitted by SparkPeople user TIZSLIM.

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