Try this Veggie-bean Chili (Freezer) recipe, or contribute your own.
Suggest a better descriptionStir together the molasses, mustard, and soy sauce in a bowl. Pour 1/2 cup water into large skillet, and over medium heat,cook, covered, the onions, carrots, garlic, chili powder, and red pepper flakes until the carrots are almost tender. Uncover and cook until any liquid evaporates. Remove from the heat. Stir in the molasses mixture, kidney beans, tomatoes, and pinto beans. Spoon into a freezer bag. Label it, and freeze.
To serve
Thaw the chili in the refrigerator at least 24 hrs before serving. To serve place in a large saucepan and heat over medium heat until heated through. Serve with a dollop of yogurt.
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 105 | ||
Calories from Fat: 11 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 57.7mg | 2 % | |
Potassium 575.3mg | 15 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 19.1g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
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