Vegetarian Chili
Serving Size: 1 people
Ingredients:
1 1/2 tsp Canola Oil
1 1/2 White or Yellow Onions Chopped
1 1/2 Green Bell Peppers Diced
1 1/2 Red Bell Pepper Diced
1 1/2 Jalapeño Minced
1 1/2 Stalks of Celery Diced
1 1/2 Cloves of Garlic Minced
3 Cups Fat Free Vegetable Broth
1 1/2 Cans (2-3 oz) Diced Tomatoes (No Salt Added)
1 1/2 Cups (one 16 oz can) Pinto Beans, Rinsed and Drained
1 1/2 Cups of Cooked Brown Rice
1 tsp Dried Oregano
1 tsp Chipotle Chili Powder
1 tsp Salt
1/2 tsp Ground Cumin
1/2 Cup Shredded Reduced Fat Cheddar Cheese
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Nutrition Facts:
613 Calories
62g Carbs
30g Fat
27g Protein
2411mg Sodium
13g Saturated Fat
14g Added Sugar
Directions
1. Heat oil in large saucepan over medium-high heat.
2. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.
3. Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat.
4. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.
5. Ladle chili into bowls; top each serving with 1 tablespoon cheese.
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
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