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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.
39 g chili seasoning mix
2 tbsps olive oil
6 <span class="measurestring" title="stalk large (11"-12" long)">stalks large</span> celery
2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> bermuda onions
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> green pepper
1 cup cherry tomatoes
28 oz diced tomatoes
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> red bell pepper
19 oz black beans
19 oz red kidney beans
16 oz refried beans
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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