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Amy's Chili with Hominy (Vegan)

 
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Amy's Chili with Hominy (Vegan) recipe

Yield

12

servings

Prep

5

min

Cook

35

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

28 ounces tomatoes, canned
crushed
2 each pinto beans
2 cans
*
1 each chickpeas (garbanzo beans)
1 can
*
1 each white hominy
1 can
*
4 ounces tomato paste
2 ounces green chili peppers
a small can
2 each onions
chopped
2 each zucchini
chopped
1 ½ tablespoons chili powder
1 teaspoon cumin
up to 2 teaspoons
2 cloves garlic
or 4 teaspoons of garlic powder
1 teaspoon molasses

Directions

Mix it all together in a large pot and cook until done (basically anywhere between "it's all heated through" and "the zucchini are about to fall apart." Enjoy!

Amy didn't mention pre-cooking the onions so I don't know if she does, but it probably wouldn't be a bad idea.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 989% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 313mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 20%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 31%
Calcium 7% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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