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
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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; carbohydrates 38.6g; dietary fiber 13.7g; sugars 4.4g; fat 11.1g; saturated fat 3.2g; cholesterol 14.4mg; vitamin a iu 2344.2IU; vitamin c 39.5mg; folate 28.3mcg; calcium 266mg; iron 4.8mg; magnesium 117.3mg; potassium 800.8mg; sodium 433.9mg.
Exchanges:
1 1/2 starch, 1 1/2 vegetable, 1 1/2 lean meat, 1/2 high-fat meat, 1/2 fat