Veggie Chili

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  • Makes: 6 servings
  • Serving Size: 1 1/2 cups
  • Prep: 25 mins
  • Cook: 26 mins

Veggie Chili

Directions

  1. In a large Dutch oven heat oil over medium-high heat. Add the next five ingredients (through garlic). Cook about 4 minutes or until peppers and onion are tender, stirring occasionally.
  2. Stir in chili powder, cumin, and cayenne pepper; reduce heat to medium. Cook, covered, for 7 to 8 minutes or until sweet potatoes are tender, stirring occasionally.
  3. Add broth, beans, and tomatoes. Bring to boiling, stirring occasionally. Stir in frozen corn; reduce heat. Simmer, uncovered, for 15 minutes.
  4. Stir in the 1/4 cup cilantro and the lime juice. Season to taste with salt and black pepper. Serve topped with cheese and, if desired, additional cilantro.

From the Test Kitchen

*Tip:

Chile peppers contain volatile oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Tip:

Out of jalepeno peppers and cilantro? Simply skip them! Or try pinto beans for the black beans or sliced carrots for the sweet potatoes.

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Nutrition Facts (Veggie Chili)

  • Per serving:
  • 231 kcal ,
  • 8 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 15 mg chol. ,
  • 708 mg sodium ,
  • 34 g carb. ,
  • 7 g fiber ,
  • 7 g sugar ,
  • 11 g pro.
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