Vegetarian Chili

Name: Vegetarian Chili Recipe
Yield: 6
Ingredients: 1 (28-ounce) can diced tomatoes; 4 cups reduced-sodium vegetable or chicken broth; 1 (15-ounce) can black beans rinsed and drained; 1 (15-ounce) can white (cannellini) beans rinsed and drained; 1 (15-ounce) can red kidney beans rinsed and drained; 1 cup chopped onion; 1 green bell pepper seeded and chopped; 2 cloves garlic minced; 1 tablespoon minced pickled jalapeno (from can or jar); 2 tablespoons chili powder; 2 tablespoons dried Mexican oregano or regular oregano; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 to 2 teaspoons hot sauce; 1/3 cup couscous; 1/2 cup shredded Monterey jack cheese; 1/3 cup chopped fresh cilantro leaves; Salt and freshly ground black pepper

(1)

Number of Servings: 6

Ingredients

1 (28-ounce) can diced tomatoes 4 cups reduced-sodium vegetable or chicken broth 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can white (cannellini) beans, rinsed and drained 1 (15-ounce) can red kidney beans, rinsed and drained 1 cup chopped onion 1 green bell pepper, seeded and chopped 2 cloves garlic, minced 1 tablespoon minced pickled jalapeno (from can or jar) 2 tablespoons chili powder 2 tablespoons dried Mexican oregano or regular oregano 2 teaspoons ground cumin 1 teaspoon ground coriander 1 to 2 teaspoons hot sauce 1/3 cup couscous 1/2 cup shredded Monterey jack cheese 1/3 cup chopped fresh cilantro leaves Salt and freshly ground black pepper

Directions

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.

Just before serving, top each serving with shredded cheese and cilantro.
4 to 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ROSEYGIRL2.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 213.3
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 273.4 mg
Total Carbs: 42.3 g
Dietary Fiber: 10.3 g
Protein: 11.0 g

More Recipes Like This

TIME485

CALS64

(94 ratings)

Slow Cooker Refried Beans

Low-calorie and high-fiber, these tasty (not fried) beans make a quick supper when spread upon warm corn tortillas topped with melted cheese. Submitted by: PENSKE40

CALORIES 64.1 FAT 0.3 PROTEIN 3.7 CARBS 12.3 FIBER 4

TIME0

CALS55

(21 ratings)

Smooth and Limey Guacamole

Be sure to have this with BAKED tortillas to keep it on the healthy side.Submitted by: LAURAEXPLORER

CALORIES 54.9 FAT 3.8 PROTEIN 1.7 CARBS 4.4 FIBER 1.6

TIME6

CALS141

(13 ratings)

Jenny's Breakfast Burrito

For a quick, low calorie meal, try these! They are filling and fulfilling. I chop up the veggies on Sunday (or Monday a.m.) for the week.Submitted by: JENNYC8

CALORIES 141.2 FAT 3.8 PROTEIN 16.9 CARBS 18.1 FIBER 9

TIME10

CALS93

(17 ratings)

COOKING WITH CAITLIN'S Avocado Whip

Despite the fact that this is perhaps the girliest guacamole ever, to the men out there, try it. I guarantee you that it is extremely tasty. And, I am going to venture to say that any guy that can explain that he "whipped the avocado into stiff peaks" will impress any girl.Submitted by: DAILYSPARKGUEST

CALORIES 93.3 FAT 9.6 PROTEIN 0.7 CARBS 2 FIBER 1

TIME80

CALS203

(33 ratings)

Mexican rice and black beans

I used low salt products in this dish. Submitted by: GRANNYFRANNY

CALORIES 203.1 FAT 1.2 PROTEIN 6.5 CARBS 42.5 FIBER 4.1

Member Reviews

MILENE2
To decrease the sodium in this dish, use dry beans(not cooked yet.), instead of canned beans,Will reduce sodium by 65%. Also, use Soy Cheese. I am not much for spicy food, but I did like it. worth making again. I want to try adding veggie protein next time. - 8/9/09