Vegetarian Chili(Hawk)
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
onions
diced |
|
| 1 | can |
refried beans
watch out for lard |
*
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | cup |
water
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
onions
diced |
|
| 1 | can |
refried beans
watch out for lard |
*
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
garlic powder
|
|
| 118 | ml |
water
|
|
| 1 | can |
tomato sauce
|
*
|
| 5 | ml |
sugar
|
|
Directions
Bring water to boil.
Add onion and cook on medium boil until fairly transparent.
Reduce heat to low. Add remaining ingredients.
Stir until beans are smooth and heated, a minute or two.
I ate it with a dollop of sour cream and some raw diced onion but it is good without any garnish at all.
