|Prep Time||15 min|
|Cook Time||20 min|
|Serving Size 1 serving|
|Calories from Fat||140|
|Total Fat||15 g|
|Saturated Fat||3.5 g|
|Trans Fat||0 g|
|Total Carbs||53 g|
|Dietary Fiber||18 g|
|Vitamin A||30 %|
|Vitamin C||60 %|
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 package (16 oz.) firm or extra firm tofu, diced
- 1 clove garlic, finely chopped
- 1 can (15.5 oz.) no-salt added black beans, rinsed and drained
- 1 can (15.5 oz.) low sodium red kidney beans, rinsed and drained
- 2 cups Ragu® Light Tomato & Basil Pasta Sauce
- 1 Tbsp. chili powder
- 1/4 cup shredded low fat cheddar cheese (about 2 oz.)
- 1/4 cup low fat sour cream
- Heat olive oil in 4-quart saucepan over medium-high heat and cook onion, celery and green pepper, stirring occasionally, 8 minutes or until vegetables are tender. Add tofu and garlic and cook, stirring occasionally, 2 minutes. Stir in beans, Pasta Sauce and chili powder. Bring to a boil over high heat. Reduce heat to medium and simmer covered, stirring occasionally, 10 minutes or until heated through. Top with cheese and sour cream.
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