Hearty Chili
By Mary McDougall
This chili is made with sun-dried tomatoes which gives it a rich tomato flavor. Make sure you use the dried ones, not oil-packed.
Serves: 4-6
Prep Time: 10 min
Cook Time: 45 min
Ingredients
1
Onion, chopped
2 Cloves
Garlic, minced
1/4 Cup
Water
26 Ounce Jar
Fat-free pasta sauce
15 Ounce Can
Black beans, drained and rinsed
15 Ounce Can
Kidney beans, drained and rinsed
1 Cup
Cooked brown rice
3/4 Cup
Vegetable broth
1 Tbsp
Soy sauce (optional)
2 Tbsp
Chili powder
1 Tbsp
Cumin
2 Tsp
Oregano
1/3 Tsp
Cayenne
1 Cup
Sun-dried tomatoes
Directions
1
Place the onion and garlic in a large pot with the water. Cook, stirring frequently until onion has softened slightly. Cut the sun-dried tomatoes into pieces using a scissors and add to the pot along with the remaining ingredients. Mix well, cover, bring to a boil, then reduce heat and cook over low heat for about 40 minutes, until flavors are well blended.
Hint: Instead of the brown rice, use one cup of the Tofu TVP (recipe in Salads & Sides).
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