This vegetarian gravy recipe can be made with any kind of bean. I used chili beans because I had some on hand in the freezer. Plus, chili beans are soft and make nice gravy.
Total prep & cook time: 50 min
Nutrition Data Per Serving, 104 g: 119 cal, 17g carb, 3g fat, 145mg sodium, 4g fiber, 5g protein, low Saturated Fat & Cholesterol, good source Vit B6, Phosphorus, Potassium, Zinc, Copper. Estimated glycemic load 7
Chili beans are an oval red bean a bit smaller than pinto beans, quite a bit smaller than kidney beans. They're also called red beans or small red beans. If you can't get them, you could certainly use pinto beans in this recipe.
I used a little oil to fry the spices, but they could be dry roasted, making this a fat-free recipe. Raw spices should always be heated to bring out the full flavor and nutrition.
If you'd like a hot sauce, just add some chipotle pepper to taste with the spices. Since children don't always like hot hot food, try serving hot sauce at the table for the grownups.