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Veggie Chili on the Cheap

Yields6 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

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This hearty vegetarian chili gets it's creaminess from peanut butter, plant-strong protein from beans and only costs about .52 cents per serving.

 2 medium onions
 2 ¼ cups water
 2 beans (your choice; we like pinto, kidney and/or great northern beans)
 1 tomatoes, chopped (15oz)
 1 tomato paste (6oz)
 3 tbsp chili powder
 1 tsp garlic powder
 2 tbsp brown or white sugar
 2 tbsp peanut butter
1

In a large stockpot, sauté onion in cooking spray or water over medium heat for 10 minutes.

2

Add water and reduce heat to low.

3

Rinse and drain 1 can of beans. Add to pot. Add second can of beans with their liquid.

4

Add tomatoes, tomato paste, chili powder, garlic powder, and brown sugar. Stir to combine.

5

Reduce heat to low and simmer 15 minutes uncovered, stirring occasionally.

6

Turn off heat. Stir in peanut butter. If chili is too thick, add water until desired thickness is reached.

Optional Garnish: scoop of brown rice, shredded cabbage or carrots, scallions, garlic scapes, chopped lettuce, a dollop of plain yogurt or sour cream...just experiment!

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 200
% Daily Value *
Total Fat 5g8%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 5mg2%
Sodium 50mg3%
Total Carbohydrate 10g4%

Sugars 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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