Vegetarian Chili

Yields8 Servings

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

Optional Garnishes

Greek yogurt

Cheddar cheese, reduced fat, shredded

Green onions, chopped

Cilantro, 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.

Nutrition Facts

Serving Size 1 cup

Servings 0

Amount Per Serving
Calories 229

% 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.