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Hearty Vegetarian Chili

Makes: 4 servings
Serving size: 1 1/2cup
Start to Finish 45 mins
Hearty Vegetarian Chili
Ingredients
  •  Nonstick cooking spray
  • 1  teaspoon  canola oil
  • 1  cup  chopped onion
  • 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 - 16  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 209,
  • Fat, total (g) 2,
  • carb. (g) 42,
  • fiber (g) 11,
  • pro. (g) 10,
  • sodium (mg) 375,
  • Vegetables () 2,
  • Starch () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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