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