s Three Bean Chili s

      Yields: 12 Servings

Our favorite chili recipe! EVERYONE loves it!

KEYWORDS (edit):  Vegetarian Vegan Soup Main Dish

Ingredients

1 medium Onion - Yellow chopped
1 large Bell pepper - red chopped
1 large Bell pepper chopped
1 large Jalapeno pepper seeded and chopped
1 cloves Garlic crushed or chopped
1 cup Vegetable stock
1 32 oz Crushed tomatoes
2 can (14 oz) Black beans
2 can (14 oz) Kidney beans
1 tb Cumin
1 tb Chili powder
1 tb Cayenne Hot Pepper Sauce optional
1 tsp Course Salt
1 cup Refried beans - vegetarian
-- TOPPING --
8 oz Soy cheese shredded
1 bunch Scallions chopped
3 Plum tomatoes diced


 
Instructions
 Heat 2 TB oil in deep pot over med heat.

Combine the following:

Med yellow onion chopped
1 large red pepper chopped
1 large green pepper chopped
1 lrg jalapeno pepper seeded/chopped
4 cloves garlic crushed/chopped

Sauté 3-5 minutes.

Add to mixture:
1 cup Vegetable stock (or beef)
32 oz crushed tomatoes
2 14 oz cans black beans
2 14 oz cans kidney beans
1 TB ground cumin
1 TB chili powder
1 TB cayenne hot pepper sauce
1 tsp course salt

Heat through then add for thickening:
1 cup spicy vegetarian refried beans

Simmer 5-10 minutes.

Serve in bowls adding toppings:

Toppings:
8 oz spicy monetary jacked or smoked cheddar
Chopped scallions
Diced plum tomato




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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 12
Amount Per Serving
Calories:  3
Calories from fat: 1 (30% of tot cal)

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   205mg 9%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       1% Vitamin C     0%
Calcium         1% Iron      3%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.


Rector Family Recipies