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    Vegetarian Bean & Vegetable Chili

    Source of Recipe

    .
    VE: Vegetarian Bean & Vegetable Chili

    Taste of Home August/September 2006
    Not yet rated.
    Exchanges
    Prep: 20 min. Cook: 50 min.
    Yield: 12 servings (4 quarts).

    This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.

    Ingredients:
    • 1 large onion, chopped
    • 1 large green pepper, chopped
    • 1 large sweet red pepper, chopped
    • 3 medium carrots, thinly sliced
    • 6 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 can (28 ounces) crushed tomatoes, undrained
    • 1 can (16 ounces) hominy, rinsed and drained
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15 ounces) pinto beans, rinsed and drained
    • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
    • 2 cups water
    • 1 can (8 ounces) tomato paste
    • 3 tablespoons chili powder
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon ground cumin
    • 2 teaspoons dried thyme
    • 2 teaspoons dried parsley flakes
    • Salt, to taste
    • 1/2 teaspoon pepper

    Directions:
    1. In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.

    2. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.

    1-1/4 cups equals 204 calories, 4 g fat (trace saturated fat), 0 cholesterol, 473 mg sodium, 37 g carbohydrate, 10 g fiber, 8 g protein. ++++ Exchanges: 2 starch, 1 vegetable 1 lean meat

 

 

 


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