Easy Chipotle Chili
Refried beans and tomatoes provide a thick base to this easy vegetarian chili. Frozen vegetables keep prep to a minimum. Enchilada sauce and chipotle peppers in adobo work as a "chili starter" with lots of flavor and spices built in. This recipe uses part of a can of refried beans—serve the rest alongside eggs for breakfast, use them in a taco for lunch or add them to a dip for chips anytime. This healthy chili also keeps well in the fridge or freezer.
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EatingWell.com, July 2021
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Credit: Caitlin Bensel
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Nutrition Facts
Serving Size:
1 2/3 cups Per Serving:
340 calories; fat 5g; cholesterol 8mg; sodium 482mg; carbohydrates 60g; dietary fiber 17g; protein 17g; sugars 9g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 2028IU; potassium 734mg.