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
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; total fat 11.1g 17% DV; saturated fat 3.2g; cholesterol 14mg 5% DV; sodium 434mg 17% DV; potassium 801mg 22% DV; carbohydrates 38.6g 12% DV; fiber 13.7g 55% DV; sugar 4g; protein 16.3g 33% DV; exchange other carbs 3; vitamin a iu 2344IU; vitamin c 40mg; folate 28mcg; calcium 266mg; iron 5mg; magnesium 117mg.
Exchanges:
1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat
