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Quick Veggie Chili

Red Gold

"Meat won't be missed in this thick, hearty chili. It is great for a weeknight, only 20 minutes from start to finish! This quick chili recipe is a great option for tailgating with vegetarian friends."
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15 m servings 210 cals
Original recipe yields 6 servings

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  1. In large saucepan, combine tomatoes, tomato sauce, garbanzo beans, black beans, corn and chili powder; mix well.
  2. Bring to a boil over medium-high heat. Reduce heat; cover and simmer about 10 minutes. Ladle chili into individual soup bowls.

Nutrition Facts

Per Serving: 210 calories; 1.2 g fat; 43.5 g carbohydrates; 9.2 g protein; 0 mg cholesterol; 930 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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The chilli was savory and spicy. Had to reduce the salt a bit though.