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Nutrition Facts
Serving Size 1 (338g) Recipe makes 8 servings
Calories 321
Calories from Fat 69		(21%)
Amount Per Serving		%DV
	Total Fat 7.7g	11%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 2.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 735mg		30%
Potassium 1115mg		31%
Total Carbohydrate 48.4g		16%
	Dietary Fiber 14.9g	59%
	Sugars 6.0g
Protein 18.2g		36%
detailed view... how is this calculated?

3-Bean Vegetarian Chili (Goya Beans)

Recipe #394191 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: the80srule
Oct 12, 2009

This came off the side of a Goya can of beans (to give credit where it is due) and I'm thinking about subbing the crushed tomatoes with a 28-oz can of pumpkin. Putting it here for safe-keeping. The topping listed came with the recipe but I prefer just to use some cheese to make chili cheese fries or nachos. I also would like to add extra salt and pepper because tomatoes have a natural sweetness, and most vegetarian chilis are too sweet because the tomatoes and beans make up for the lack of beef.

SERVES 8 , 8 cups (change servings and units)

Ingredients

1 (28 ounce) can fire-roasted crushed tomatoes
1 (16 ounce) jar salsa
1 (15 1/2 ounce) can black beans
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon cumin

OPTIONAL TOPPING

1 cup shredded cheese (cheddar or 4-cheese mexican)
1/2 cup sour cream
1/4 cup fresh cilantro, chopped

Directions

1
Rinse and drain all the beans-- but don't rinse/drain the tomatoes.
2
Combine tomatoes, salsa, beans, and spices in a large saucepan, mix well.
3
Bring to boil. Reduce heat to medium-low, simmer 10 minutes stirring occasionally.
4
Serve topped with the topping, or with your own if you like.