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Chickpea, Corn and Kidney Bean Chili

 
401

Chickpea, Corn and Kidney Bean Chili recipe

Yield

8

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

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

Ingredients

30 ml corn oil
3 cloves garlic
minced
2.5 ml cumin
ground
1 each green bell peppers
1 can chickpeas (garbanzo beans)
*
1 package corn
*
2 each jalapeño pepper
*
2 cans tomatoes
*
1 can red kidney beans
*
355 ml onions
chopped
30 ml chili powder
237 ml carrots
diced

Directions

In 5 quart saucepot heat corn oil over medium heat.

Add onions, garlic, chili poweder and cumin; sauté 5 minutes or until tender.

Add carrots and green peppers; sauté 2 minutes.

Add tomatoes with juice, crushing tomatoes with spoon.

Stir in chick peas, kindey beans, corn, and jalapeno peppers.

Bring to boil.

Reduce heat; cover and simmer 30 to 35 minutes.

If desired, serve with rice.

Note: TVP is always a great addition to a vegetarian chili.

 

* not incl. in nutrient facts

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Comments

I tried this recipe and it ain't half bad! It's tasty and even my carnivorous husband approved of it!

9 months ago

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 12331% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 216mg 9%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 8g
Vitamin A 65% Vitamin C 31%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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