With a well stocked pantry you can make anything! Even when mine's not so well stocked, I threw this together in no time. Therefore, I did not have to go out in crappy weather. How nice is that?
I have to apologize-I don't have a picture. I dropped my camera on Christmas morning & now it works only sometimes. And zooming is no longer an option.
I have to apologize-I don't have a picture. I dropped my camera on Christmas morning & now it works only sometimes. And zooming is no longer an option.
Vegetarian Pantry Chili
- Ingredients:
- Lentils red split - dry measure, 1 cup
- Kidney Beans, Red or Light Red, 1 can
- Salsa Verde - 1 jar 16 oz. V8 Vegetable Juice- 1 1/2 cups
- Quorn Tenders, whole package
- Vidalia onion, 1 medium, chopped
- Trader Joe's Organic Tomatoes Diced & Fire Roasted, 1 can
- EVOO
- chili powder
- S&P
- garlic powder
- onion powder
- True Lime
- red wine vinegar
- paprika
Directions:
Saute onion in 1 Tbsp. evoo. Add in tomatoes, salsa verde & all seasonings. Cook together. Add in the remaining ingredients & simmer on low for at least 30 minutes.
Serving Size: Makes about 10 - 1 cup servings
Top with desired chili toppings & enjoy! And I've even included the nutritional information for you!
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 173.1
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 908.7 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.1 g
- Protein: 9.2 g
