Three Bean Veggie Chilli
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 168.8
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 962.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 8.7 g
- Protein: 7.9 g
View full nutritional breakdown of Three Bean Veggie Chilli calories by ingredient
Introduction
This has been one of those recipes that's become a necessity in my life. It's filling, tasty & very versatile. You can modify it to what you happen to have or what you like. I've changed up the salsa added, tequila & no tequila, 'no added sodium' tomatoes, etc. Enjoy! This has been one of those recipes that's become a necessity in my life. It's filling, tasty & very versatile. You can modify it to what you happen to have or what you like. I've changed up the salsa added, tequila & no tequila, 'no added sodium' tomatoes, etc. Enjoy!Number of Servings: 8
Ingredients
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1-28 oz. can of diced tomatoes
1-15 oz can of tomato sauce
1-6 oz can of tomato paste
1 can each of garbanzo, pinto, & red kidney beans (or your choice, I've added up to 5 types of beans!)
1 can of black olives, sliced or whole
1/2 a package of fresh mushrooms, sliced
1 green pepper, chopped
1/2 of a large onion, chopped
4 cloves of garlic, minced
1 cup of salsa
1 oz of tequila (optional)
1 tbs ground cumin seed
1 tbs chilli powder
1 tsp oregano
1 tsp pepper
Salt to taste
Directions
I like to use my crockpot for this since it gains flavor the longer it's simmered. Also great if you're using dry beans instead of canned.
Toss all of the canned ingredients into your crockpot & mix it. Toss in all of the spices & the salsa. Let the sauce simmer while you chop the fresh veggies.
Add the onion & garlic first, mix. Simmer for a few minutes to let the flavors marry a bit, then add the rest.
Cover & let simmer until dinner time. I like it to cook at LEAST 3 hours.
Yes, this recipe is that easy. Honestly, this is the first time I've written it down; been in my head until now! =D
Makes approx 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CATHARYNH.
Toss all of the canned ingredients into your crockpot & mix it. Toss in all of the spices & the salsa. Let the sauce simmer while you chop the fresh veggies.
Add the onion & garlic first, mix. Simmer for a few minutes to let the flavors marry a bit, then add the rest.
Cover & let simmer until dinner time. I like it to cook at LEAST 3 hours.
Yes, this recipe is that easy. Honestly, this is the first time I've written it down; been in my head until now! =D
Makes approx 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CATHARYNH.
Member Ratings For This Recipe
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CD6348498
