TLC Cooking "Vegetarian Chili"

Vegetarian Chili

Vegetarian Chili

YIELD Makes 4 servings
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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:

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.
Top each serving with sour cream and cheese.

This recipe appears in: Southwestern

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:

Try this Chicken Enchiladas recipe provided by Miss Florida, Rachael Todd.

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.