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Nutrition Facts
Serving Size 465 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 1860 mg 78%
Total Carbohydrate 71 g 24%
Dietary Fiber 17 g 68%
Sugars 16 g
Protein 18 g
Vitamin A 50% Iron 40%
Vitamin C 60% Calcium 20%
*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.
Two-Bean Vegetarian Chili
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Tbsp olive oil
1 medium white onion, chopped
1 poblano pepper, chopped
1 Tbsp minced garlic in oil
1 1/4 Oz Texas chili seasoning mix
29 Oz crushed tomatoes
15 Oz black beans
15 1/2 Oz dark red kidney beans
2 cup(s) whole kernel corn, frozen
12 Oz soy-based meat substitute crumbles
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Heat oil in a 5 or 6 quart pot over medium-high heat.
Sauté onion and pepper for 3 minutes.
Stir in garlic, chili mix and tomatoes; sauté 3 more minutes.
Bring to a boil; reduce heat to medium-low and simmer for 10 minutes.
Rinse and drain beans.
Stir beans and corn into chili; add meat substitute. Return to a boil.
Add 1-1 1/2 cups water (if needed) until chili reaches desired consistency.
Simmer 5 more minutes, then ladle into bowls and serve while hot.



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