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Vegetarian Chili

Vegetarian Chili

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
Calories 189
Calories from Fat 24 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 3 mg
Carbohydrate 29 g
Fiber 7 g
Protein 10 g
Sodium 428 mg

Dietary Exchange

Starch 1
Vegetable 3
Fat 1

Check out more recipes for Southwestern

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