Salsa Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 146.7
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 427.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 8.1 g
- Protein: 7.4 g
View full nutritional breakdown of Salsa Chili calories by ingredient
Introduction
Vegetarian Chili with a twist Vegetarian Chili with a twistNumber of Servings: 8
Ingredients
-
1 can of black beans
1 can of dark red kidney beans
2 bell peppers
3 portobella mushroom caps
1 can of no sodium added canned corn
half of a small onion
1 jar of salsa
1 tablespoon of olive oil
1 teaspoon of minced garlic
Directions
Chop peppers, onions and mushrooms into rough pieces.
Drain and rinse canned beans and corn.
Heat olive oil and garlic in a large pot. Add the onions and mushrooms and saute until onions start to carmelize. Add peppers and keep sauteing until peppers begin to soften just a bit.
Add canned beans and corn, stir to combine.
Add the jar of salsa (medium works best, hot if you really, really like it spicy) and stir to combine.
Let simmer for at least 10 minutes, up to 30 minutes. Simmer for less time if you like your vegetables crisper, for more if you like them softer.
Serve over brown rice, or baked potatoes, and top with a bit of sour cream and co-jack cheese (not included in nutritional info). This chili also freezes well and reheats well.
Makes about 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user READERGIRL.
Drain and rinse canned beans and corn.
Heat olive oil and garlic in a large pot. Add the onions and mushrooms and saute until onions start to carmelize. Add peppers and keep sauteing until peppers begin to soften just a bit.
Add canned beans and corn, stir to combine.
Add the jar of salsa (medium works best, hot if you really, really like it spicy) and stir to combine.
Let simmer for at least 10 minutes, up to 30 minutes. Simmer for less time if you like your vegetables crisper, for more if you like them softer.
Serve over brown rice, or baked potatoes, and top with a bit of sour cream and co-jack cheese (not included in nutritional info). This chili also freezes well and reheats well.
Makes about 8 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user READERGIRL.