Low-Calorie Vegan Chili

Name: Low-Calorie Vegan Chili
Total time: 55
Yield: 6
Ingredients: 1 (28 ounce) can diced tomatoes; 3 cups water; 1 (15.5 ounce) can kidney beans, drained; 1 (15.5 ounce) can red beans, drained; 1 yellow onion, diced; 1 (6 ounce) can tomato paste; 1 (6 ounce) can mushroom stems and pieces, drained; 0.5 yellow bell pepper, diced; 0.5 orange bell pepper, diced; 3 tablespoons chili powder; 2 tablespoons garlic powder; 2 pinches salt

Recipe by Dawn Gainor from allrecipes.com

Dinner 55 Mins.

Ingredients

6 servings

•

1 (28 ounce) can diced tomatoes
•

3 cups water
•

1 (15.5 ounce) can kidney beans, drained
•

1 (15.5 ounce) can red beans, drained
•

1 yellow onion, diced
•

1 (6 ounce) can tomato paste

•

1 (6 ounce) can mushroom stems and pieces, drained
•

0.5 yellow bell pepper, diced
•

0.5 orange bell pepper, diced
•

3 tablespoons chili powder
•

2 tablespoons garlic powder
•

2 pinches salt

Instructions

Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.