The mill's veggie chili
1 Servings
Ingredients
| Quantity | 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 | Bell pepper, chopped | |
| ¼ | Onion, chopped | |
| 4 | ounces | Vegetable protein |
| 1 | tablespoon | Chili powder |
| ½ | tablespoon | Garlic powder |
| 2 | teaspoons | Cumin |
| 1 | tablespoon | Mrs. Dash |
Directions
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@...>