Makes 6 cups

1 cup contains approximately:

280 Calories
15 Calories in fat
0 MG Cholesterol
100 MG Sodium
135 MG Calcium

This fast to prepare vegetarian chili is a carbohydrate loading meal that is also easy to make and inexpensive.

  • 3 medium onions, finely chopped (4 1/2 cups)
  • 2 garlic cloves finely chopped (2 teaspoons)
  • 1/2 cup chopped green chilies
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano¬†
  • 2 teaspoons ground cumin
  • One 10 ounce can of diced tomatoes, drained
  • 2 1/2 cups of dry kidney beans, cooked (6 cups), or one 46 ounce can, undrained.

Combine the onions and garlic and cook in a large saucepan, covered,  over low heat until soft, adding a little water if necessary to prevent scorching.

Add all the other ingredients except the beans. Mix thoroughly and bring to a boil. Simmer for 10 minutes. Add the cooked beans, mix well, and heat thoroughly.


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