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Spinach Spoon Bread
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Vegetarian Chili
Yield: Makes 4 servings
Ingredients:
1
tablespoon vegetable oil
2
cloves garlic, finely chopped
1-1/2
cups thinly sliced fresh mushrooms
2/3
cup chopped red onion
2/3
cup chopped red bell pepper
2
teaspoons chili powder
1/4
teaspoon ground cumin
1/8
teaspoon ground red pepper (optional)
1/8
teaspoon dried oregano
1
can (28 ounces) peeled whole tomatoes, undrained
2/3
cup frozen baby lima beans
1/2
cup rinsed and drained canned Great Northern beans
4
tablespoons fat-free sour cream
4
tablespoons shredded reduced-fat Cheddar cheese
Preparation:
1.
Heat oil in large nonstick saucepan over medium-high heat until hot. Add garlic. Cook and stir 1 minute. Add mushrooms, onion and bell pepper. Cook 5 minutes, stirring occasionally. Add chili powder, cumin, red pepper, if desired, and oregano. Cook and stir 1 minute. Add tomatoes with juice and beans. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally.
2.
Top each serving with sour cream and cheese.
Nutritional Information:
| Serving Size: 1 cup chili with 1 tablespoon sour cream and 1 tablespoon cheese | |
| Sodium | 428 mg |
| Protein | 10 g |
| Fiber | 7 g |
| Carbohydrate | 29 g |
| Cholesterol | 3 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 24 % |
| Calories | 189 |
Dietary Exchange:
| Starch | 1 |
| Fat | 1 |
| Vegetable | 3 |
This recipe appears in:
Southwestern
