VEGETARIAN CHILI
Makes1½ quarts
*(serving size: 1½ cups chili and 1 tablespoon sour cream)1 cup chopped onion
3 cloves garlic, minced
1 cup water
½ cup diced green bell pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
¼ cup nonfat sour cream alternative
1. Coat a Dutch oven with cooking spray, plave over medium heat until hot.2. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes.3. Ladle into individual soup bowls, top with sour cream. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
Makes1½ quarts
*(serving size: 1½ cups chili and 1 tablespoon sour cream)1 cup chopped onion
3 cloves garlic, minced
1 cup water
½ cup diced green bell pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
¼ cup nonfat sour cream alternative
1. Coat a Dutch oven with cooking spray, plave over medium heat until hot.2. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes.3. Ladle into individual soup bowls, top with sour cream. if(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}
