For a quick-cooking soup, this one-pot, high-fiber vegetarian chili is deeply flavorful--so much so that tasters couldn't believe it was meat-free! We add a little flour and cook the stew with the lid off to thicken the chili and give it a hearty texture.
Serving Size: about 1 3/4 cups
364 calories; 18 g total fat; 3 g saturated fat; 743 mg sodium. 44 g carbohydrates; 15 g fiber; 9 g sugar; 12 g protein; 136 mg calcium;