Vegetarian Black Bean Chili
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 403.4
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 152.6 mg
- Total Carbs: 72.7 g
- Dietary Fiber: 23.4 g
- Protein: 22.6 g
View full nutritional breakdown of Vegetarian Black Bean Chili calories by ingredient
Introduction
Recipe courtesy of FOOD magazine & Martha Stewart. Just 1/2 hour to prepare & cook and leftovers freeze well! Try topping with tortilla chips, greek yogurt, shredded cheese, thin sliced scallions or avacado. Yum! Recipe courtesy of FOOD magazine & Martha Stewart. Just 1/2 hour to prepare & cook and leftovers freeze well! Try topping with tortilla chips, greek yogurt, shredded cheese, thin sliced scallions or avacado. Yum!Number of Servings: 4
Ingredients
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1 Tablespoon Canola Oil
1 small onion, diced
2 cloves garlic, minced
2 zucchini (1lb.) halved lengthwise and thinly sliced crosswise
2 carrots, thinly sliced
1 Tablespoon chili powder
1 teaspoon cumin
2 cans low sodium black beans (or 4 cups cooked)
1-28oz can low sodium crushed tomatoes
1-10oz package frozen corn kernels
Directions
1. In a 5 quart heavy pot, heat oil over medium-high heat. Add onion and garlic. Season with S&P to taste. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. cook, stirring occasionally, until carrots are crisp-tender, 6-8 minutes.
3. Add beans, tomatoes, corn and 1 cup of water. Simmer until slightly thickened and carrots are soft, 8-10 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAWFORD01.
2. Add zucchini, carrots, chili powder, and cumin. cook, stirring occasionally, until carrots are crisp-tender, 6-8 minutes.
3. Add beans, tomatoes, corn and 1 cup of water. Simmer until slightly thickened and carrots are soft, 8-10 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user CRAWFORD01.