Rachael Ray's 30 minute vegetarian chilli
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 370.6
- Total Fat: 9.7 g
- Cholesterol: 19.8 mg
- Sodium: 1,751.1 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 14.6 g
- Protein: 21.4 g
View full nutritional breakdown of Rachael Ray's 30 minute vegetarian chilli calories by ingredient
Introduction
great chilli on a cold night, it will warm you right up great chilli on a cold night, it will warm you right upNumber of Servings: 6
Ingredients
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2 tbsp EVOO
medium onion, choppe
medium bell pepper, chopped
black beans, canned 14oz
kidney bean, canned 14oz
vegetarian refried beans, 14 oz
1 - 1 1/2 tbsp ground cuin
1 -1 1/2 chili powder
6 dashes hot sauce
crushed tomatoes, 32oz
4 cloves garlic, minced
1 can vegetable broth
Few pinches of salt
Shredded cheddar cheese
Directions
makes 6 big servings servings
Heat EVOO in big pot over med to med high heat. Add onion + pepper and saute 3-4mins. Add garlic and cook one minute. Add veggie broth, scraping the bottom. Reduce liquid by half cooking it 2-4 mins. Add tomatoes + black beans + kidney beans and season with powders, hot sauce and salt. Thicken by stirring in refried beans
Number of Servings: 6
Recipe submitted by SparkPeople user CHHALIYA.
Heat EVOO in big pot over med to med high heat. Add onion + pepper and saute 3-4mins. Add garlic and cook one minute. Add veggie broth, scraping the bottom. Reduce liquid by half cooking it 2-4 mins. Add tomatoes + black beans + kidney beans and season with powders, hot sauce and salt. Thicken by stirring in refried beans
Number of Servings: 6
Recipe submitted by SparkPeople user CHHALIYA.
Member Ratings For This Recipe
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