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Chunky Vegetarian Chili

 
103

Chunky Vegetarian Chili recipe

Yield

12

servings

Prep

10

min

Cook

35

min

Ready

45

min

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

Ingredients

1 medium green bell peppers
chopped
1 medium onions
chopped
3 cloves garlic
minced
29 ounces tomatoes, canned with juice
mexican-style
15 ounces kidney beans, canned
drained, rinsed
15 ounces pinto beans
canned, drained, rinsed
11 ounces corn kernels, canned
drained
2 ½ cups water
1 cup rice
uncooked
2 tablespoons chili powder
1 ½ teaspoons cumin
ground
sour cream
optional
*

Directions

Sauté green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.

Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well.

Bring to a boil.

Reduce heat; cover and simmer 30 minutes, stirring occasionally.

To serve, top with sour cream.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 3257% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 806mg 34%
Total Carbohydrate 22g 22%
Dietary Fiber 8g 30%
Sugars g
Protein 26g
Vitamin A 19% Vitamin C 59%
Calcium 14% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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