Vegetarian Chili
Browse the recipe Vegetarian Chili
Vegetarian Chili
YIELD Makes 4 servings
See Cooking Videos
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:
| Starch | 1 |
| Fat | 1 |
| Vegetable | 3 |