Black Bean And Vegetable Chili
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Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 106.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 192.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 5.4 g
- Protein: 5.5 g
View full nutritional breakdown of Black Bean And Vegetable Chili calories by ingredient
Introduction
Modified version to reduce sodium. Added benefit is low sugar content. Modified version to reduce sodium. Added benefit is low sugar content.Number of Servings: 10
Ingredients
-
2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
1 large, coarsely chopped Onions, raw
2 tbsp Sauce - Pace Original Picante Sauce - Mild
2/3 cups Chili's Salsa Picante Sauce
1.5 tsp Cumin, ground
0.25 tsp Mrs. Dash (R) Original Blend
.5 tbsp Basil dried - crumbled or fresh - chopped
6 tbsp Cilantro, raw chopped
2 cup Beans, black - dry (Can substitute low sodium can beans)
1 tbsp Lime Juice, juice of 1 lime
1 serving 1 Med. Green Bell Pepper
74 gram(s) bell pepper, red, sweet, raw
2 cup, sliced Summer Squash
2 cup Sweet Corn, Fresh
*Substitutions may effect nutritional information and benefits.
Directions
Soak black beans overnight or until tender.
Cook black beans according to instructions on packaging.
In a large sauce pan or Dutch oven cook onions in the juices from the sliced tomatoes, until tender (Approx. 3 minutes). Add additional water as needed.
Add tomatoes, picante sauce and seasonings.
Cover; simmer 5 minutes.
Stir in beans, peppers and squash; cover and simmer until vegetables are tender (Approx. 15 minutes).
Serving Size: 3/4 cup
Cook black beans according to instructions on packaging.
In a large sauce pan or Dutch oven cook onions in the juices from the sliced tomatoes, until tender (Approx. 3 minutes). Add additional water as needed.
Add tomatoes, picante sauce and seasonings.
Cover; simmer 5 minutes.
Stir in beans, peppers and squash; cover and simmer until vegetables are tender (Approx. 15 minutes).
Serving Size: 3/4 cup