1 tbsp olive oil
1 large onion, diced
1 cup diced carrot
1 green pepper, de-seeded and diced
1 deseeded and diced (optional)
4 garlic gloves, minced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
2 tsp garlic powder
1 tsp onion powder
½ tsp salt
28 oz canned diced tomatoes in juice, no salt added
15 oz canned kidney beans, no salt added, drained
15 oz canned black beans, no salt added, drained
15 oz canned pinto beans, no salt added, drained
1 cup vegetable broth, unsalted
Cheddar cheese, reduced fat, shredded
Green onions, chopped
Dice onions, carrots, green pepper and jalapeno (if using); mince garlic.
Heat oil in heavy large pot over medium-high heat.
Add chopped veggies, sauté until softened and brown, about 5 minutes.
Add spices, tomatoes, drained beans and vegetable stock; bring to boil.
Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 20-30 minutes (longer if time allows).
Ladle chili into bowls. Serve with garnishes.
Serving Size 1 cup
- Amount Per Serving
- % Daily Value *
- Total Fat 2.4g4%
- Sodium 315mg14%
- Total Carbohydrate 41g14%
- Dietary Fiber 12.9g52%
- Sugars 9.6g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.