Low-Calorie Vegan Chili recipe
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Ingredients
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1 (28 ounce) can diced tomatoes
3 cups water
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can red beans, drained
1 yellow onion, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can mushroom stems and pieces, drained
½ yellow bell pepper, diced
½ orange bell pepper, diced
3 tablespoons chili powder
2 tablespoons garlic powder
2 pinches salt
Nutrition Info
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220.4 calories
carbohydrate: 42.5 g
cholesterol: : -
fat: 1.6 g
fiber: 13.4 g
protein: 11.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1009 mg
sugar: 11.5 g
transFat: : -
unsaturatedFat: : -
Directions Low-Calorie Vegan Chili
Directions
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Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.