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Quick And Easy Vegetarian Chili

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Submitted by Carol17

A quick but hearty chili that’s made with kidney beans, tomato sauce and a bit of molasses.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 1
EACH EACH ONIONS
chopped
1 1
EACH EACH CELERY
stalk, chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 946
CUPS ML RED KIDNEY BEANS
cooked, drained
½ 118
CUP ML TOMATO SAUCE
3 45
TABLESPOONS ML VINEGAR
2 1E+1
TEASPOONS ML MOLASSES
1 5
TEASPOON ML BASIL *
1 5
TEASPOON ML OREGANO
2-3
TABLESPOONS CHILI POWDER

Directions

Sauté onion and celery in oil until soft. Add remaining ingredients and simmer over low heat for 20 minutes. Serve or chill several hours and reheat to serve.

Makes 4 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 319 25% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 807mg 34%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 10%
Sugars g
Protein 29g
Vitamin A 24% Vitamin C 20%
Calcium 12% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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