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