Artichoke Navy Bean Chili (low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3/4 - 1 cup Artichoke hearts marinated in oil (reserve the oil)1 onion, chopped2 cans (15 oz) Navy or Great Northern beans, drained and rinsed.3-4 potatoes, peeled and cubed1 can (10 oz) Rotel tomatoes, (mild), drained and rinsed1 can (15 oz) stewed tomatoes1 heaping tsp garlic, minced1 tsp dried oregano1 tsp ground cumin1 tsp Mrs Dash Southwest Chipotle3 cups low sodium vegetable/chicken broth2 cups waterMild cheddar and monterey jack shredded cheese blend (optional)
1. Add about 2 tablespoons of reserved artichoke oil in a soup pot over medium-low heat. Saute onions for about 5 minutes or until the onions begin to soften.
2. Add potatoes, artichoke hearts and beans and cook an additional 5-10 minutes.
3. Add tomatoes, garlic and seasonings. Cook until potatoes begin to soften.
4. Add broth and water, turn heat to medium-high and bring to a boil. Once at a boil, reduce the heat to low and simmer for 10-15 minutes.
5. Remove from heat, serve in bowls, garnish with cheese.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user NE-LADYDI.
2. Add potatoes, artichoke hearts and beans and cook an additional 5-10 minutes.
3. Add tomatoes, garlic and seasonings. Cook until potatoes begin to soften.
4. Add broth and water, turn heat to medium-high and bring to a boil. Once at a boil, reduce the heat to low and simmer for 10-15 minutes.
5. Remove from heat, serve in bowls, garnish with cheese.
Serving Size: 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user NE-LADYDI.
Nutritional Info Amount Per Serving
- Calories: 239.8
- Total Fat: 2.6 g
- Cholesterol: 1.9 mg
- Sodium: 354.7 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 12.4 g
- Protein: 13.2 g
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