top of page

Vegetarian Chili

45656_edited.jpg

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

​

​

​

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.

Scan this QR code to tell us how you liked the meal!

QRfeedbackform.png
bottom of page