Dinner

KIST's Spicy Veggie Chili is for Dinner.

KIST's Spicy Veggie Chili takes 30 minutes to prepare.

KIST's Spicy Veggie Chili takes 60 minutes to cook.

KIST's Spicy Veggie Chili makes 19 servings.

The ingredients for KIST's Spicy Veggie Chili are:

624g Veggie Ground Round
3 cups Dried Red Kidney Beans, cooked, no salt, drained/rinsed
1 796 Can Diced Tomatoes (no salt added)
1 1.89 litre V8 Juice (low sodium)
2 156ml tomato paste, no salt added
2 large green peppers, diced
2 cups tri-coloered cole slaw
6-8 celery stalks, diced
3 dired ancho chili peppers
3-5 Poblano peppers, grilled, skinned, diced
3-5 tbsp chili powder
2-4 tbsp black pepper

Here is how you make KIST's Spicy Veggie Chili:

Dice veggies, open cans of tomatoes and tomato paste, cole slaw, add veggie ground round, V8 juice (reserve most to puree ancho chilis), into large pot. Dry roast for 1-2 minutes the dried ancho chilis in a hot dry skillet (no oil) until fragrant and pliable. Using 5 cups or so of the V8 juice, and using a hand held immersion blender, blend the chilis until smooth, add to pot. Season with saltl, pepper and chili powder.Serving Size:?Makes 19 (1) cup servingsNumber of Servings: 19Recipe submitted by SparkPeople user FRANKKI1.

The nutritional information for KIST's Spicy Veggie Chili is:

• Servings Per Recipe: 19
• Amount Per Serving
• Calories: 212.4

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 246.4 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 9.4 g
• Protein: 15.8 g

The dietary needs meet for KIST's Spicy Veggie Chili is Vegetarian