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


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


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