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Low Fat Vegetarian Chili

 

This savory and succulent chili is made with beef, white kidney beans and chickpeas.
39

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

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

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

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Nutrition Facts

Serving Size 880g (31.0 oz)
Amount per Serving
Calories 5248% of calories 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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