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|Serving Size||¼ of recipe|
|Total Fat||8 g|
|Saturated Fat||2 g|
|Total Carbohydrate||59 g|
|Dietary Fiber||13 g|
Ingredients and Preparation
|Canola oil||1 tablespoon|
|Small white onion, chopped||1|
|Green bell pepper, chopped||1|
|Garlic cloves, minced||2|
|Diced tomatoes with added puree||1 28-ounce can|
|Kidney beans, drained *||1 16-ounce can|
|Black beans, drained *||1 16-ounce can|
|Chili powder||1 tablespoon|
|Dried oregano||1½ teaspoons|
|Light sour cream||¼ cup|
|Reduced-fat grated cheddar cheese||¼ cup|
- Heat oil in a large pot over medium-high heat. Add onions, peppers, and garlic. Cook 3-4 minutes, or until slightly softened.
- Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, salt, and water.
- Bring to a boil, then reduce to medium heat and simmer 20 minutes or more, stirring occasionally, until the chili reaches desired thickness.
- Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.
2 starches; 2 very lean meat substitutes; 3 ½ vegetables; 1 fat