Meatless Chili

This hearty bean and vegetable chili calls for black beans but kidney, pinto, garbanzo, or other type of canned beans can be used.

250 calories | 44g carbs | 3g fat (0g sat fat) | 12g protein | 500mg sodium | 14g fiber | Serves 6

Ingredients

2 teaspoons oil

1 onion, chopped

3 carrots, chopped

2 tablespoons chili powder

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can corn, drained and rinsed

1 (28 ounce) can diced tomatoes

3 cups water

1/2 teaspoon salt

Instructions

Heat oil in large pot over medium heat.


Add onion. Cook 4 minutes.


Add carrots. Cook for 5 minutes, stirring a few times so they do not burn.


Add chili powder. Stir to coat onion and carrots. Cook for 1 minute.


Add beans, corn, tomatoes, water and salt. Stir to mix chili.


Bring chili to a boil. Reduce heat to low. Simmer for 15-20 minutes.


Source: Jackie Schulz

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