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Low Fat Vegetarian Chili

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Recipe

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

 

Yield

4 servings

Prep

30 min

Cook

120 min

Ready

150 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon olive oil
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2 each onions
chopped
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2 each garlic
cloves, minced
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56 ounces tomatoes
canned or 3lb fresh
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15 ½ ounces red kidney beans
red
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15 ounces white kidney beans, canned
15 ounces chickpeas (garbanzo beans)
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1 ½ cup celery
chopped
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1 each green bell peppers
chopped
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3 tablespoons limes
or 2 tb lemon juice
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1 tablespoon chili powder
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1 ½ teaspoon oregano
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1 ½ teaspoon cumin
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¼ teaspoon cinnamon
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12 ounces beer
light
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1 x peanuts
dry roasted
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1 x cheddar cheese
shredded
* Camera

Ingredients

Amount Measure Ingredient Features
5 ml olive oil
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2 each onions
chopped
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2 each garlic
cloves, minced
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1618.4 ml/g tomatoes
canned or 3lb fresh
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448 ml/g red kidney beans
red
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433.5 ml/g white kidney beans, canned
433.5 ml/g chickpeas (garbanzo beans)
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355 ml celery
chopped
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1 each green bell peppers
chopped
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45 ml limes
or 2 tb lemon juice
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15 ml chili powder
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7.5 ml oregano
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7.5 ml cumin
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1.3 ml cinnamon
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346.8 ml/g beer
light
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1 x peanuts
dry roasted
* Camera
1 x cheddar cheese
shredded
* Camera

Directions

In a large pot, heat oil and sauté onions and garlic until soft. Add all ingredients except beer, peanuts and cheddar cheese. Cover and simmer 1½ hours. Add beer and simmer uncovered for 30 minutes. Add handful of peanuts and sprinkle cheese on each serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 880g (31.0 oz)
Amount per Serving
Calories 5248% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 779mg 32%
Total Carbohydrate 32g 32%
Dietary Fiber 17g 69%
Sugars g
Protein 51g
Vitamin A 67% Vitamin C 128%
Calcium 26% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
 

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