Quick n Easy Vegan Chili
2 cans red kidney beans, drained
1 can whole tomatoes packed in puree
1 green pepper, coarsely chopped
1 onion, chopped
5 cloves garlic, sliced or diced
1/2 tsp hot chili powder
Oil for frying
Salt & pepper to taste
Directions
Heat oil. Sauté peppers, garlic and onions until lightly brown. Lower heat. Add tomatoes,
break up into chunks while cooking. Add beans and seasonings. Simmer for 20 minutes.
Serve over rice.
Notes: Very high protein, and filling.
Nutrition info per serving (approximate)
Calories 235; Carbohydrates 46 g; Protein 13 g; Fat 1 g; Saturated Fat 0 g; Cholesterol 0
mg; Sodium 953 mg; Fiber 10 g