The mill's veggie chili

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@...>

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