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Pantry Meals: Six Bean Chili

Servings = 6 | Serving size =1 1/2 cups

This recipe can be multiplied by 2, 3.

This recipe also requires making Basic Six Bean Mixture

This recipe makes great leftovers. The chili freezes well.

2 1/2 cups Basic Six Bean Mixture
1/2 10 ounce package frozen onions
1 lb package frozen mixed bell peppers
1 28 ounce can no salt added diced tomatoes
1 28 ounce can water
1 1/2 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp salt
1 tsp ground cumin
fresh ground black pepper (to taste)
1/4 ounce reduced-fat cheddar cheese (per serving) (shredded)

Place the six bean mixture in a medium stock pot with the onions, bell peppers, tomatoes, water, chili powder, cayenne pepper, salt, cumin and pepper.

Stir well and place over medium-high heat until the chili comes to a boil. Reduce to a simmer and let cook for about 3 - 4 hours until the beans are tender. Stir occasionally.

Serve topped with cheddar cheese.

Nutrition Facts

Serving size: 1 1/2 cups | Servings 6

Calories 281 | Calories from Fat 17

Amount Per Serving (% Daily Value)

Total Fat 2g (3%) | Saturated Fat 1g (3%)

Monounsaturated Fat 0g | Trans Fat 0g

Cholesterol 1 mg (0 %) | Sodium 362 mg (15 %)

Total Carbohydrates 51g (17%) | Sugars 12g

Dietary Fiber 17g (69%) | Protein 17g

Vitamin A 101% | Vitamin C 375 % | Calcium 14% | Iron 29%

Vitamin K 18 mcg  | Potassium  1290 mg | Magnesium  121 mg

 
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