Print
ShareThis
Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
