Guest guest Posted May 8, 2003 Report Share Posted May 8, 2003 Vegetarian Chili with Pasta Prep Time: 20 minutes Cooking Time: 4 to 5 hours Source: Better Homes and Gardens adapted from BHG.com Ingredients 1 15-ounce can garbanzo beans, rinsed and drained 1 15-ounce can red kidney beans, rinsed and drained 2 14 1/2-ounce cans diced tomatoes 1 8-ounce can tomato sauce 1 large onion, finely chopped (1 cup) 1/2 cup chopped green or yellow sweet pepper 2 cloves garlic, minced 2 to 3 teaspoons chili powder 1/2 teaspoon dried oregano, crushed 1/8 teaspoon ground red pepper (optional) 1 cup wagon wheel pasta or elbow macaroni Shredded vegan soy cheddar cheese (optional) Directions: In a 3 1/2- or 4-quart crockery cooker combine garbanzo beans, kidney beans, undrained tomatoes, tomato sauce, onion, sweet pepper, garlic, chili powder, oregano, and ground red pepper, if desired. Cover; cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. Cook pasta according to package directions; drain. Stir cooked pasta into bean mixture. Serve in bowls and, if desired, sprinkle with cheddar cheese. Nutritional facts per serving calories: 273 , total fat: 2g , saturated fat: 0g , cholesterol: 0mg , sodium: 868mg , carbohydrate: 53g , fiber: 10g , protein: 14g , vitamin A: 13% , vitamin C: 57% , calcium: 13% , iron: 22% Quote Link to comment Share on other sites More sharing options...
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