How to Make Low Calorie Cornbread

Low-Calorie Vegan Chili

This breed of corn is actually picked before the maturing stage.

Recipe Summary Low-Calorie Vegan Chili

This low-calorie, deliciously filling chili you are sure to enjoy as a main dish!

Ingredients | Low Calorie Cornbread

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

½ yellow bell pepper, diced

½ orange bell pepper, diced

3 tablespoons chili powder

2 tablespoons garlic powder

2 pinches salt

Directions

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.

Info | Low Calorie Cornbread

prep: 20 mins cook: 35 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Low-Calorie Vegan Chili

Soups, Stews and Chili Recipes, Chili Recipes, Vegetarian,