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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Read more . Enjoy. 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:
1. 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.
2. 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.
3. 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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