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| | Vegetable cooking spray |
| 1/2 Tasse | onion chopped |
| 1/2 Tasse | celery chopped |
| 1/2 Tasse | carrot diced |
| 1/2 Tasse | green Pepper diced |
| 1 | cloves garlic minced |
| 14 1/2 x ca. 30 g | Can no-salt added tomatoes undrained and crushed |
| 1 1/2 Esslöffel | chilli powder |
| 1 Esslöffel | No-salt-added tomato paste |
| 1 Esslöffel | vinegar |
| 1 Teelöffel | pepper |
| 15 1/2 x ca. 30 g | Red kidney beans (canned) drained and rinsed |
| 8 | Kaiser rolls (2-1/2 oz ea.) |
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Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add the onion, celery, carrot, green pepper, and garlic; saute until tender. Stir in the tomatoes and next four ingredients. Cover, reduce the heat, and simmer ten minutes. Add the kidney beans and cook an additional five minutes or until thoroughly heated.
Cut a 1/4" slice off the top of each kaiser roll; set it aside. Hollow out the center of each roll, leaving a 1/2"-thick shell; reserve the insides of rolls for other uses. Spoon the bean mixture evenly into the rolls; cover with the top slices. Serve immediately.
Per Serving:
Sodium: 409 mg Fat: 2 grams (8% of calories)
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