Vegetarian chili with salad beans
Delicious vegetarian chili salad with a mix of savory beans and fresh veggies, creating a symphony of flavors and textures in every bite.
Ingredients:
- 1 tablespoon canola or avocado oil
- 2 cups frozen pepper-and-onion mix
- 1 ½ tablespoons chili powder
- 2 teaspoons ground cumin
- 1 11-ounce can condensed tomato soup
- 1 cup water
- 1 15-ounce can no-salt-added salad beans, rinsed
- Sliced jalapeño, diced avocado & plain Greek yogurt for garnish
Instructions:
- Warm up the oil in a big saucepan on medium heat. Put in the mix of peppers and onions and cook until they become soft, stirring occasionally, for approximately 5 minutes. Sprinkle chili powder and cumin; cook while stirring until it releases a pleasant aroma, for about 30 seconds. Blend in the soup, water, and beans. Allow it to simmer and cook, stirring occasionally, until the beans are thoroughly heated, around 10 minutes. Add topping with jalapeños, avocado, and yogurt, if preferred.
Summary:
- Calories: 939 kcal
- Fat: 20 g
- Protein: 40 g
- Carbs: 159 g
- Potassium: 4514 mg
- Magnesium: 326 mg