Rating:
FatSecret Members Average Rating
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Substantial and quick vegetarian chili that's great for those cold winter evenings.
Ingredients
Directions
- Spray a non-stick saucepan lightly with oil and when hot, tip in the onion, garlic and pepper.
- Cover and cook over medium heat for about 5 minutes, stirring occasionally, until softened and just beginning to turn golden brown.
- Stir in the beans, sweet corn (no need to drain), tomatoes, stock, chili sauce, tomato puree and sugar.
- Bring just to the boil, cover and simmer gently for about 5 minutes, stirring occasionally.
- Top with a spoonful of yogurt and red chili (optional).
- Serve with the boiled rice.
11 members have added this recipe to their cookbook.
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Reviews
This is really filling, so great for those extra hungry days!
09 Dec 07 by member: Lucybell33
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Nutritional Summary:
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There are 569 calories in 1 serving of Red Bean and Pepper Chili.
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Calorie Breakdown: 9% fat, 73% carbs, 18% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
2381 kj
28%
569 kcal
Fat
5.94g
8%
Saturated Fat
1.372g
7%
Monounsaturated Fat
1.952g
Polyunsaturated Fat
2.244g
Carbohydrates
108.38g
42%
Sugar
17.69g
20%
Fibre
20.1g
Protein
26.88g
54%
Salt
32.90g
548%
Cholesterol
8mg
Potassium
1586mg
79%
Calorie Breakdown:
Carbohydrate (73%)
Fat (9%)
Protein (18%)
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*Based on an RDI of 2000 calories
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