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Chili Rico

 

Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon.
30

Yield

6

servings

Prep

10

min

Cook

30

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 medium onions
chopped
2 cloves garlic
minced
2 tablespoons vegetable oil
28 ounces tomatoes, canned, whole, peeled
undrained, coarsely chopped
*
28 ounces red kidney beans
rinsed and drained
12 ounces corn kernels, canned
drained
½ cup picante sauce
*
1 ½ teaspoons cumin
ground
1 teaspoon oregano
crushed
1 teaspoon cocoa powder
unsweetened
¼ teaspoon cinnamon
*
1 each sweet red bell peppers
or green, cut into 1/2 inch slices.
Optional toppings
1 x sour cream
*
1 x scallions, spring or green onions
chopped
*

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

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Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 21525% of calories 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?

 

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