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Quick And Easy Vegetarian Chili

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Recipe

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
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 each onions
chopped
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1 each celery
stalk, chopped
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2 tablespoons vegetable oil
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4 cups red kidney beans
cooked, drained
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½ cup tomato sauce
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3 tablespoons vinegar
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2 teaspoons molasses
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1 teaspoon basil
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1 teaspoon oregano
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2-3 tablespoons chili powder
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Ingredients

Amount Measure Ingredient Features
1 each onions
chopped
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1 each celery
stalk, chopped
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30 ml vegetable oil
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946 ml red kidney beans
cooked, drained
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118 ml tomato sauce
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45 ml vinegar
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10 ml molasses
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5 ml basil
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5 ml oregano
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chili powder
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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.



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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 31925% 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?
 

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