Salsa Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can of black beans1 can of dark red kidney beans2 bell peppers3 portobella mushroom caps1 can of no sodium added canned cornhalf of a small onion1 jar of salsa1 tablespoon of olive oil1 teaspoon of minced garlic
Chop peppers, onions and mushrooms into rough pieces.
Drain and rinse canned beans and corn.
Heat olive oil and garlic in a large pot. Add the onions and mushrooms and saute until onions start to carmelize. Add peppers and keep sauteing until peppers begin to soften just a bit.
Add canned beans and corn, stir to combine.
Add the jar of salsa (medium works best, hot if you really, really like it spicy) and stir to combine.
Let simmer for at least 10 minutes, up to 30 minutes. Simmer for less time if you like your vegetables crisper, for more if you like them softer.
Serve over brown rice, or baked potatoes, and top with a bit of sour cream and co-jack cheese (not included in nutritional info). This chili also freezes well and reheats well.
Makes about 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user READERGIRL.
Drain and rinse canned beans and corn.
Heat olive oil and garlic in a large pot. Add the onions and mushrooms and saute until onions start to carmelize. Add peppers and keep sauteing until peppers begin to soften just a bit.
Add canned beans and corn, stir to combine.
Add the jar of salsa (medium works best, hot if you really, really like it spicy) and stir to combine.
Let simmer for at least 10 minutes, up to 30 minutes. Simmer for less time if you like your vegetables crisper, for more if you like them softer.
Serve over brown rice, or baked potatoes, and top with a bit of sour cream and co-jack cheese (not included in nutritional info). This chili also freezes well and reheats well.
Makes about 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user READERGIRL.
Nutritional Info Amount Per Serving
- Calories: 146.7
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 427.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 8.1 g
- Protein: 7.4 g
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