Hearty Vegetarian Chili

Hearty Vegetarian Chili Enlarge Image
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Makes:
4 servings
Serving Size:
1 1/2 cup
Start to Finish:
45 mins
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Hearty Vegetarian Chili

Ingredients
 
Nonstick cooking spray
1
teaspoon canola oil
1
cup chopped green sweet pepper
2
cloves garlic, minced, or 1 teaspoon bottled minced garlic
1
14 1/2 ounce can no-salt-added diced tomatoes or stewed tomatoes
1
8 ounce can no-salt-added tomato sauce
1
cup water
4 1/2
teaspoons chili powder
1
teaspoon garlic-herb salt-free seasoning blend
1
teaspoon ground cumin
1/8
teaspoon salt
1
15 ounce can kidney beans, rinsed and drained
1
cup frozen mixed vegetables
1/4
cup light dairy sour cream (optional)
 
Coarsely snipped fresh cilantro (optional)
1/8
teaspoon chili powder (optional)

Directions

  1. Lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium-high heat. Add oil; swirl to coat bottom of pan. Add onion, sweet pepper, and garlic to hot pan; cook for 8 to 10 minutes or until pepper is tender, stirring often. If necessary, reduce heat to prevent burning.
  2. Add undrained diced tomatoes, tomato sauce, the water, the 4-1/2 teaspoons chili powder, the seasoning blend, cumin, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in beans and mixed vegetables. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes more or until vegetables are tender. If desired, top individual servings with sour cream and/or cilantro and sprinkle with the 1/8 teaspoon chili powder.

Nutrition Facts

(Hearty Vegetarian Chili)
    Per serving:
  • 209 kcal cal.,
  • 2 g fat
  • 375 mg sodium,
  • 42 g carb.,
  • 11 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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