Hearty Chili

Name: Hearty Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6
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

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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