Low Fat, Low Sodium Vegetarian Chili

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 164.3

Total Fat: 0.8 g
Cholesterol: 0.0 mg
Sodium: 82.6 mg
Total Carbs: 42.5 g
Dietary Fiber: 19.5 g
Protein: 14.0 g

View full nutritional breakdown of Low Fat, Low Sodium Vegetarian Chili calories by ingredient

Introduction

This is an easy vegetarian chili recipe. Though very low in sodium, this Chili is bursting with flavor! This is an easy vegetarian chili recipe. Though very low in sodium, this Chili is bursting with flavor!

Minutes to Prepare: 30

Minutes to Cook: 90

Number of Servings: 10

Ingredients

1 16-oz bag of dried Kidney beans (may be replaced with 2 cans of low sodium, rinsed beans)

2 cans Del Monte Diced Tomatoes - Basil, Garlic & Oregano No Salt Added (may be replaced with 6 fresh tomatoes)

1 12-oz bag of frozen corn.

1 medium onion, finely chopped

1/2 green bell pepper, finely chopped

1 jalapeno pepper, finely chopped

4 cloves garlic, pressed or minced

3 tbs chili powder

1 tbs Mrs. Dash Salt-Free Southwest Chipotle seasoning

May use more or less jalapenos and spices to taste.

Directions

This recipe makes ten 1-cup servings. To begin, follow the instructions on the bag of beans, which may include soaking overnight. After the soak, rinse the beans and cook as instructed (usually a gentle boil for 1 1/2 hours). Meanwhile, add all additional ingredients to a pot. Bring to a boil, reduce heat, and simmer for one hour. When the beans are done, add them to the remaining ingredients with an additional cup or two of water, until desired consistency is reached. Continue to simmer for 30 min. May serve with finely chopped, raw onions for garnish.

Number of Servings: 10

Recipe submitted by SparkPeople user JOYOFTHEMORNING.