Chunky Vegetable Chili
This heart-healthy chili substitutes fiber-rich beans and beta-carotene-rich vegetables for high fat meat.
Makes 8 servings
|2||tablespoons vegetable oil|
|1||medium onion, chopped|
|2||stalks celery, diced|
|3||cloves garlic, minced|
|2||cans (about 15 ounces each) Great Northern beans, rinsed and drained|
|1||cup frozen corn|
|1||can (6 ounces) tomato paste|
|1||can (4 ounces) diced mild green chiles, undrained|
|1||tablespoon chili powder|
|2||teaspoons dried oregano|
- Heat oil in large skillet over medium-high heat until hot. Add onion, celery, carrot and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
- Stir beans, water, corn, tomato paste, chiles, chili powder, oregano and salt into skillet. Reduce heat to medium-low. Simmer 20 minutes, stirring occasionally. Garnish with cilantro, if desired.
|Saturated Fat||trace g|
|Total Fat||4 g|
|Calories from Fat||17 %|
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