Vegetarian Chili with Refried Beans
A hearty blend of refried beans mixed with tomatoes, beans and chili spices and whatever fresh veggies you have on hand.
2 tbsps olive oil
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> bermuda onions
6 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
28 oz diced tomatoes
16 oz refried beans
19 oz red kidney beans
19 oz black beans
1 cup cherry tomatoes
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> red bell pepper
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> green pepper
39 g chili seasoning mix
Chop onions, with some celery and carrot and simmer in oil over low heat until well caramelized.
Add can of refried beans and more heat. Stir well.
Add canned tomatoes . Lower heat.
Stir in one package Chili Seasoning Mix (like Old El Paso) cook slow over very low heat.
Rinse beans (use two cans or more of Red Kidney, Small Mexican, Black Bean etc) wash well in strainer and add to chili.
Cut up and stir in fresh vegetables, and more of the celery, carrots and whole cherry tomatoes.
Note: you can use whatever vegetables you have on hand or find fresh in market.
in 1 serving of Vegetarian Chili with Refried Beans.
, 67% carbs, 20% protein.
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