Tex-Mex Chili Pot
- Number of Servings: 8
Ingredients
2 tbsp olive oil1 tbsp garlic1 leek, chopped1 tbs chili powder1 tsp ground cumin1 red bell pepper, diced1 carrot, diced2 zucchinis/yellow squashes, cut in 1/2 in cubes4 c vegetable broth1/4 c chopped fresh cilantro1 can (15 oz) EACH = pinto beans, black beans, and white beans
1. Heat olive oil over med-high heat; add garlic, leek, chili powder, and cumin and saute for 3 minutes
2. Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more min.
3. Stir in broth and increase heat to bring to boil. Reduce heat to med and add rinsed and drained beans. Cook for 10 min until well heated.
4. Stir in fresh cilantro and serve.
4. Stir in fresh cilantro and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RHONDAJ130.
2. Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more min.
3. Stir in broth and increase heat to bring to boil. Reduce heat to med and add rinsed and drained beans. Cook for 10 min until well heated.
4. Stir in fresh cilantro and serve.
4. Stir in fresh cilantro and serve.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user RHONDAJ130.
Nutritional Info Amount Per Serving
- Calories: 255.8
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 595.2 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 12.3 g
- Protein: 12.9 g
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