- 1 (28 ounce) can diced tomatoes
- 3 cups water
- 1 (15.5 ounce) can kidney beans, drained
- 1 (15.5 ounce) can red beans, drained
- 1 yellow onion, diced
- 1 (6 ounce) can tomato paste
- 1 (6 ounce) can mushroom stems and pieces, drained
- 1/2 yellow bell pepper, diced
- 1/2 orange bell pepper, diced
- 3 tablespoons chili powder
- 2 tablespoons garlic powder
- 2 pinches salt
- Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.
04/16/2018
recipepes.com
Low-Calorie Vegan Chili, recipe
PT15M
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455 calories
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