Easy Three Bean Vegetarian Chili |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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She is no longer active at Recipezaar, but I was and am a huge fan of her recipes, many of which are healthy and low-fat. I've made a close version of this before and it is good. Here are Zenith's original comments: A quick and easy vegetarian chili. I don't remember where I got this recipe, but I've made it several times, sometimes trying different kinds of beans. Ingredients:
1 medium green pepper, chopped |
1 medium onion, chopped |
2 garlic cloves, minced or crushed |
1 (15 1/2 ounce) can kidney beans, rinsed and drained |
1 (15 1/2 ounce) can great northern beans, rinsed and drained |
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
2 (8 ounce) cans tomato sauce |
1 tablespoon chili powder |
1 teaspoon sugar |
1 teaspoon dried basil |
1 cup water |
1 -2 tablespoon cider vinegar (optional) |
Directions:
1. Spray a large nonstick pot with cooking spray.
2. (Or use oil for sauteing.) Add green pepper, onion and garlic.
3. Saute over medium-high heat for about 5 minutes, or until soft but not brown.
4. Add remaining ingredients.
5. Cover and simmer 15 minutes, stirring occasionally.
6. Serve hot in soup bowls.
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