Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-ounce) pinto beans |
| 1 can | (16-ounce) kidney beans |
| 1 can | (8-ounce) tomato paste |
| 1 can | (16-ounce) water |
| 24 ounces | Canned tomatoes, diced (may use fresh) |
| ¼ \N | Bell pepper, chopped |
| ¼ \N | Onion, chopped |
| 4 ounces | Vegetable protein |
| 1 tablespoon | Chili powder |
| ½ tablespoon | Garlic powder |
| 2 teaspoons | Cumin |
| 1 tablespoon | Mrs. Dash |
Sautee chopped peppers and onions in skillet treated with non-stick cooking spray. Mix in beans, tomatoe paste and water. Add veggie protein and spices. Heat on low until thoroughly heated. Simmer at least 2 hours.
Serves 8, Calories: 158, Fat grams: 0 Posted to fatfree digest V96 #288 Date: Fri, 18 Oct 1996 16:24:27 -0700 (PDT) From: Marlene Lawley <martielee@...>