Tex-Mex Chili Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 T olive oil 1 T garlic1 leek, chopped (discard tough leaves first)1 T chili powder1 t ground cumin1 red bell pepper, diced1 carrot, diced2 zucchinis or yellow squash, cut into 1/2" cubes (I use one of each for added color)4 C vegetable broth1 can (15oz ) black beans, rinsed and drained1 can (15 oz) white beans, rinsed and drained1 can (15 oz) pinto beans, rinsed and drained ( I substitute Dark Red kidney beans)1/4 C chopped fresh cilantro (optional)
1. Heat olive oil over medium-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 minutes.
3. Stir in broth and increase heat to bring to a boil. Reduce heat to medium and add rinsed and drained beans. Cook for 10 minutes until well heated.
4. Sitr in fresh cilantro and serve.
Serving Size: makes 8 1-cup servings (estimated)
2.Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more minutes.
3. Stir in broth and increase heat to bring to a boil. Reduce heat to medium and add rinsed and drained beans. Cook for 10 minutes until well heated.
4. Sitr in fresh cilantro and serve.
Serving Size: makes 8 1-cup servings (estimated)
Nutritional Info Amount Per Serving
- Calories: 223.8
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 602.3 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 10.5 g
- Protein: 11.3 g
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