15 Minute Vegetarian Chili
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Canola Oil1 med Garlic CLove, minced14 1/2 oz Stewed Tomatoes, canned (low sodium)15 oz canned Kidney Beans, rinsed & drained15 1/4 oz canned Yellow Corn, drained15 oz canned Tomato Sauce1 Tbsp Chili Powder1/2 tsp Dried Oregano1/2 med Onion, diced1/4 tsp Black Pepper
Heat oil in a large, nonstick, heavy-bottomed pot over medium heat. Add onion; cook, stirring frequently, until tender. Add garlic; cook, stirring constantly, until aromatic, about 2 min. Add remaining ingredients. Stir well. Increase heat to high & bring chili to a boil. Cook, stirring frequently, until chili is thick and flavors are concentrated, about 5-10 minutes.
This is good garnished with low-fat shredded cheese and sliced green onions or with low-fat sour cream (not included in nutrition information). I use low sodium canned vegetables and rinse them so I think my sodium content is a little lower than what the nutrition information shows.
Number of Servings: 4
Recipe submitted by SparkPeople user AANDJMOM.
This is good garnished with low-fat shredded cheese and sliced green onions or with low-fat sour cream (not included in nutrition information). I use low sodium canned vegetables and rinse them so I think my sodium content is a little lower than what the nutrition information shows.
Number of Servings: 4
Recipe submitted by SparkPeople user AANDJMOM.
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,304.6 mg
- Total Carbs: 54.1 g
- Dietary Fiber: 14.2 g
- Protein: 11.7 g