Vegetarian Chili the Editors of Publications International, Ltd.
Makes 4 servings
|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|
- 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.
|Serving Size:||1 cup chili with 1 tablespoon sour cream and 1 tablespoon cheese|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||24 %|
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