Spicy Black Bean Vegetarian Chili
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 542.3
- Total Fat: 18.4 g
- Cholesterol: 40.0 mg
- Sodium: 2,253.5 mg
- Total Carbs: 70.5 g
- Dietary Fiber: 18.9 g
- Protein: 29.2 g
View full nutritional breakdown of Spicy Black Bean Vegetarian Chili calories by ingredient
Introduction
This is a spicy vegetarian dish, can substitute veggie shreds for kraft shredded sharp cheddar and entirely omit sour cream if you don't eat dairy. This is a spicy vegetarian dish, can substitute veggie shreds for kraft shredded sharp cheddar and entirely omit sour cream if you don't eat dairy.Number of Servings: 2
Ingredients
-
2 Cups Black beans
2 cups Ragu spaghetti sauce (traditional)
1 packet of Mckormicks HOT chili seasoning
1 red bell pepper, chopped
1 yellow bell pepper, chopped
Half of one medium red onion, chopped
3 large jalapeno peppers, chopped
1 tsp minced garlic (more to taste?)
.5 tbls brown sugar
.5 tsp basil
Splash of Chalula hot sauce
1 cup Kraft finely shredded sharp cheddar cheese (or veggie shreds)
2 tbls Daisy light sour cream (on the side) if needed to 'cool off' this dish a little. (if you don't eat dairy subtract this entirely)
Directions
You can add the onions, minced garlic and pepper raw, or you can saute' them with cooking spray before adding them to the chili, your preference.
Add all ingredients into pot except shredded cheddar (and of course sour cream) and mix well. Bring to a boil and then Simmer on very low heat for 2 hours for optimum flavor.
When it's almost finished add 1 cup shredded cheddar cheese, and stir, allowing cheese to fully melt. You can also cut this inhalf and add .5 cup to the chili and then sprinkle .5 cup over top of chili once it's plated.
Makes two 1 cup servings. (there is usually a little left over so a smidge over 2 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user ALICIA0099.
Add all ingredients into pot except shredded cheddar (and of course sour cream) and mix well. Bring to a boil and then Simmer on very low heat for 2 hours for optimum flavor.
When it's almost finished add 1 cup shredded cheddar cheese, and stir, allowing cheese to fully melt. You can also cut this inhalf and add .5 cup to the chili and then sprinkle .5 cup over top of chili once it's plated.
Makes two 1 cup servings. (there is usually a little left over so a smidge over 2 servings)
Number of Servings: 2
Recipe submitted by SparkPeople user ALICIA0099.