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Black and White Bean Vegetable Chili

 

Black and White Bean Vegetable Chili recipe
22

Yield

6

servings

Prep

25

min

Cook

20

min

Ready

45

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon vegetable oil
½ cup onions
chopped
½ cup celery
chopped
1 garlic garlic cloves
chopped
*
1 medium potatoes
peeled and chopped
*
14 ounces chicken broth
or vegetable broth
1 great northern beans
canned
*
1 black beans
canned, rinsed and drained
*
11 ounces corn
drained
7 ounces green chili peppers
canned, whole
1 teaspoon cumin
1 tablespoon cilantro
fresh, chopped
*
1 tablespoon lime juice
¼ cup sour cream, light

Directions

Heat oil in large saucepan over medium heat until hot.

Add onion, celery and garlic; cook and stir 2 to 3 min or until vegetables are tender. Stir in potato, broth, beans, corn, chiles and cumin; mix well.

Cover; cook 12 -15 minutes or until potato is tender, stirring occasionally.Stir in cilantro and lime juice.

To serve, ladle into bowls; top with sour cram and, if desired additional chopped cilantro.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 27924% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 297mg 12%
Total Carbohydrate 14g 14%
Dietary Fiber 9g 38%
Sugars g
Protein 28g
Vitamin A 6% Vitamin C 30%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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