Tex-Mex Chili Pot

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 602.3 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 10.5 g
  • Protein: 11.3 g

View full nutritional breakdown of Tex-Mex Chili Pot calories by ingredient


Introduction

This low-calorie high protein chili is packed with healthy fiber, plus it's quick and easy to prepare. Create this hearty meal in just 30 minutes; add a green salad and sliced fruit, and you have a lovely "fast food" meal. Tex-Mex Chili also freezes well, so it's a great "make ahead" dish. (Pasta and cilantro are optional). Sometimes I add a dollup of tomato paste for a change. This low-calorie high protein chili is packed with healthy fiber, plus it's quick and easy to prepare. Create this hearty meal in just 30 minutes; add a green salad and sliced fruit, and you have a lovely "fast food" meal. Tex-Mex Chili also freezes well, so it's a great "make ahead" dish. (Pasta and cilantro are optional). Sometimes I add a dollup of tomato paste for a change.
Number of Servings: 8

Ingredients

    2 T olive oil
    1 T garlic
    1 leek, chopped (discard tough leaves first)
    1 T chili powder
    1 t ground cumin
    1 red bell pepper, diced
    1 carrot, diced
    2 zucchinis or yellow squash, cut into 1/2" cubes (I use one of each for added color)
    4 C vegetable broth
    1 can (15oz ) black beans, rinsed and drained
    1 can (15 oz) white beans, rinsed and drained
    1 can (15 oz) pinto beans, rinsed and drained ( I substitute Dark Red kidney beans)
    1/4 C chopped fresh cilantro (optional)

Directions

1. Heat olive oil over medium-high heat; add garlic, leek, chili powder, and cumin and saute for 3 minutes.
2.Add bell pepper, carrot, and zucchini or yellow squash and cook for 5 more minutes.
3. Stir in broth and increase heat to bring to a boil. Reduce heat to medium and add rinsed and drained beans. Cook for 10 minutes until well heated.
4. Sitr in fresh cilantro and serve.

Serving Size: makes 8 1-cup servings (estimated)