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Chili Vegetable Stew Recipe

Name: Chili Vegetable Stew
Ingredients: 1 tbsp. sunflower oil; 1 can (12 ounce.) carrot juice; 2 teaspoon chili pwdr; 2 c. mixed vegetables (carrots, celery, potatoes; cut in 1 inch pcs); 1 c. sm. whole mushrooms; 1 can (10 ounce.) red kidney beans, liquid removed; 1/4 c. minced onions; 1 pkg. chicken broth granules; 2 teaspoon cider vinegar; 1/2 teaspoon garlic pwdr

by CookEatShare Cookbook

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Servings: 2

Ingredients

Cost per serving $2.49 view details

1 tbsp. sunflower oil
1 can (12 ounce.) carrot juice
2 teaspoon chili pwdr
2 c. mixed vegetables (carrots, celery, potatoes; cut in 1 inch pcs)
1 c. sm. whole mushrooms
1 can (10 ounce.) red kidney beans, liquid removed
1/4 c. minced onions
1 pkg. chicken broth granules
2 teaspoon cider vinegar
1/2 teaspoon garlic pwdr

Directions

In large saucepan heat sunflower till warm. Add in onions; stir till transparent, about 5 min. Add in carrot juice, broth, chili pwdr, garlic pwdr and vinegar. Bring to boil. Stir to dissolve broth granules. Add in vegetables and mushrooms. Simmer till vegetables are tender, 10 to 15 min. Add in beans. Simmer covered till beans are warm. Serve over brown rice, if you like.

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Amount Per Serving	%DV
Serving Size 640g
Recipe makes 2 servings
Calories 443
Calories from Fat 87	20%
Total Fat 9.83g	12%
Saturated Fat 1.31g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 665mg	28%
Potassium 1593mg	46%
Total Carbs 76.24g	20%
Dietary Fiber 21.0g	70%
Sugars 11.58g	8%
Protein 19.6g	31%

Chili Vegetable Stew Recipe

Ingredients