RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 575
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| Recipe Name: |
Vegetarian Bean Chili |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beans |
Kosher: |
Pareve |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.04
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Pinto beans are often used in Mexican dishes because they can stand up to lots of spices. Together with lentils, they make this hearty chili a healthy feast.
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Ingredients:
4 Teaspoons oil, olive
1 Each boullion, vegetable
Optional Ingredients:
0.5 Each onion, red chopped Add to shopping list |
Directions:
In a large nonstick saucepan, heat the oil. Sauté the onions, carrot, bell pepper, celery, garlic and jalapeno until the vegetables are wilted, about 10 minutes. Stir in the chili powder, cumin, oregano, and cloves; cook, stirring, until the vegetables are coated, 1 to 2 minutes.
Stir in the beans and lentils. Add the tomatoes, broth mix and 4 cups water; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 30 minutes. Uncover and cook stirring occasionally, until the beans are falling apart and the chili is thick, about 15 minutes longer. Serve, topped with the sour cream, red onion and cilantro.
Cal 222
Fat 6g
Sat Fat 1g
Chol 1mg
Sod 706mg
Carb 35g
Fib 10g
Pro 11g
Calc 134mg |
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| Nutrition per Serving: |
| Calories: |
185 |
Total Carbs: |
18.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.0 |
Fat: |
8.3 |
Protein: |
7.43 |
| Fiber: |
13.61 |
Sodium: |
504.06 |
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