Easy Vegetarian Chili
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Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories329.5 kcal (16%)
Total Fat7 g (10%)
Carbs55.7 g (21%)
Sugars9.3 g (10%)
Protein17.5 g (35%)
Sodium1350.8 mg (68%)
Fiber19.5 g (70%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsoil
1onion
peeled and diced
1green pepper
diced
4 clovesgarlic
chopped 2 powder
3cans beans
you can mix and match or use all of the same kind - kidney, black, pinto, great northern or garbanzo
1 x 32 ouncecan crushed tomatoes
1 cupfrozen corn
1 cupstock
or beer
2 Tground cumin
2 Tchili powder
mild, medium or hot, depending on your families preference
2 Tcoco powder
1 toregano
Salt
Tabasco
to taste
Instructions
Step 1
Sauté the onion, pepper and garlic in the oil in a pot big enough to hold all the ingredients.
Step 2
Add your spices once the onion begins to soften and give a stir. Drain and rinse the beans and add to the pot along with the tomatoes, corn and liquid.
Step 3
Simmer over low heat for 10-15 minutes. If you prefer a thicker chili, mix 1-2 t cornmeal into ½ cup of water and add during the last 5 minutes of cooking
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