Fast Veggie Chilli 2Submitted by zaxel
Makes 6 servings
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I replaced the packet of chili seasoning in Sylvia's recipe with my own blend of spices to cut down on salt. The end result is a lot like a chili stew - next time I'll add the tomato paste back in.
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Ingredients
| 28 |
oz diced tomatoes |
| 15 1/2 |
oz seasoned chili beans |
| 12 |
oz protein crumbles |
| 15 1/2 |
oz red kidney beans, no salt added |
| 1/2 |
teaspoon cayenne pepper |
| 1/4 |
teaspoon cumin |
| 1 |
tablespoon paprika |
| 1 |
teaspoon turmeric, ground |
| 2 |
teaspoons garlic powder |
Directions
- Dump ingredients in a pot.
- Heat over medium heat until garlic powder and other spices have had a chance to bloom.
- Raise heat until chilli is the temperature you want.
- Serve.
Categories
Beans, Tomatoes, Main Dish, Soup, Quick, Vegetarian, Kosher, Halal
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Serving Size 338.2g |
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Amount Per Serving |
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Total Carbohydrates 44.7g 15%
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| Vitamin A 35% |
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Vitamin C 53% |
| Calcium 6% |
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Iron 25% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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