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Chili Rico

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Submitted by pops288

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.

YIELD

6 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
MEDIUM MEDIUM ONION
chopped
2 2
CLOVES CLOVES GARLIC
minced
2 30
TABLESPOONS ML VEGETABLE OIL
28 809.2
OUNCES ML/G TOMATOES, CANNED, WHOLE, PEELED
undrained, coarsely chopped *
28 809.2
OUNCES ML/G RED KIDNEY BEANS
rinsed and drained
12 346.8
OUNCES ML/G CORN KERNELS, CANNED
drained
½ 118
CUP ML PICANTE SAUCE *
1 ½ 7.5
TEASPOONS ML CUMIN
ground
1 5
TEASPOON ML OREGANO
crushed
1 5
TEASPOON ML COCOA POWDER
unsweetened
¼ 1.3
TEASPOON ML CINNAMON
1 1
EACH EACH SWEET RED BELL PEPPER
or green, cut into 1/2 inch slices.
Optional toppings
1
X SOUR CREAM
to taste *
1
X SCALLIONS, SPRING OR GREEN ONIONS
chopped, to taste *

Directions

Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown.

Add remaining ingredients except red pepper and optional toppings; bring to a boil.

Reduce heat, cover and simmer 20 minutes.

Stir in red pepper; continue to simmer uncovered 5 minutes or until desired consistency.

Ladle into bowls; top as desired and serve with additional picante sauce.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 215 25% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 564mg 24%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 19g
Vitamin A 13% • Vitamin C 50%
Calcium 7% • Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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