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Nutrition Facts
Serving Size 335 g
(Approx. 8 Servings)
Amount Per Serving
Calories 240 Calories From Fat 10
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 270 mg 11%
Total Carbohydrate 44 g 15%
Dietary Fiber 12 g 48%
Sugars 5 g
Protein 14 g
Vitamin A 6% Iron 25%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Simple Vegetarian Chili
Prep Time
10 minutes
Cook Time
1 h 30 m
Total Time
1 h 40 m
8  People


Recipe makes 8 Servings

16 Oz H-E-B Kidney Beans
1 1/2 cup(s) white onion, chopped
15 Oz seasoned tomatoes
12 Oz whole kernal corn, undrained
4 Oz hatch chopped green chilies, undrained
1 Tsp oregano leaves
1 Tsp chili powder
1 Tsp ground cumin
2 cup(s) water
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Soak beans according to package instructions.
Rinse and drain.
Place soaked beans in a large soup pot.
Add 2 cups of water with all the remaining ingredients.
Bring to a boil.
Reduce heat and simmer for 1 to 1 1/2 hours or until beans are tender.



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