Easy Vegetarian Chili
Canned beans and tomatoes make this quick vegetarian chili recipe ready to go in just 30 minutes. Serve over rice or couscous, or with tortilla chips for added crunch, and add extra toppings as you see fit--sliced scallions, chopped fresh cilantro, diced avocado and sliced jalapeños are all tasty choices.
Source: EatingWell Magazine, January/February 2017
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Serving Size: 1 cup each
Per Serving:
311 calories; protein 16.3g 33% DV; carbohydrates 38.6g 12% DV; exchange other carbs 2.5; dietary fiber 13.7g 55% DV; sugars 4.4g; fat 11.1g 17% DV; saturated fat 3.2g 16% DV; cholesterol 14.4mg 5% DV; vitamin a iu 2344.2IU 47% DV; vitamin c 39.5mg 66% DV; folate 28.3mcg 7% DV; calcium 266mg 27% DV; iron 4.8mg 27% DV; magnesium 117.3mg 42% DV; potassium 800.8mg 22% DV; sodium 433.9mg 17% DV.
Exchanges:
1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat
