Recipe

Red Bean Chili Recipe

	Sweetthing1953 / All my dishes 2 years, 1 month ago I love this recipe. I took to a potluck and people thought there was meat in it. I had to tell them it was vegan and they didn't believe me. I like this meatless version because it is very thick and great on a cold wintry day. Enjoy. Prep:45m Cook:30m Servings:6	Sweetthing1
	mexican spicy chili

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Fans

sandygales

Ingredients

2 teaspoons olive oil

1 large onion, chopped

3 garlic cloves, minced

1 (28-ounce) can diced tomatoes (I use Rotel tomatoes as they are spicier - but if you like milder flavor use the diced instead)'

2 (15 1/2 ounce) cans red kidney beans, rinsed and drained (I use 1 can drained pinto beans and 1 can drained red kidney beans)

1/2 (1 pound) bag frozen mixed bell pepper strips (I use 2 large fresh bell peppers, chopped)

2 tablespoons canned chopped green chiles

2 tablespoons taco or chili seasoning mix

1/2 teaspoon ground allspice

Directions

Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and galic and cook, stirring frequently, until golden, 7-10 minutes.

Add tomatoes, beans, bell peppers, chiles, seasoning mix, and allspice; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally until the chili is thickened, about 30 minutes.

Serviing size: 1 cup. 201 cal. 2 g. Fat 0 g. Sat Fat, 0g Trans Fat, 0 mg. Chol. 9 g. Fiber, Prot, 91 mg. Weight Watcher Points Value: 3

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Comments

sandygalesmith 1 month ago said:
As a child.I remembered my dad using a few of the ingredients and added a few other things to it.I can't remember on the ingredients on it though.

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