Vegetarian Chili
I'm new here, so I figured I'd share a recipe before I start asking all of you for support!
I used to make this with ground beef, but I am trying to cut fat and calories. The only issue with this version of the recipe is the sodium content due to the canned tomatoes and kidney beans. I am going to swap these out for fresh tomatoes and dried beans next time, so I'll update this post with the new nutritional info when I do.
Ingredients:
2 15-oz. cans diced tomatoes
2 8-oz. cans tomato sauce
2 15-oz. cans kidney beans
1 c. frozen corn
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 yellow pepper, chopped
1 onion, chopped
1/2 tablespoon chili powder (*reduce to 1 tsp. if you are sensitive to spicier foods)
1 to 2 bay leaves
Put the tomatoes and tomato sauce in the pot first. Set the stove to medium heat and let them heat up until they bubble, stirring occasionally. Add the rest of the ingredients, stir well enough to mix everything up and then reduce the heat to low and cover the pot. Cook for one hour on low, stirring every 5 minutes or so, or until the liquid has evaporated.
Nutrition Info:
This is for a 1-cup serving. These numbers are based on my calculations -- I took the nutrition info for all the ingredients, added it all up and then divided by 7, as the recipe makes 7 one-cup servings.
Calories: 184.4
Fat: 0.8 g
Protein: 9.3 g
Fiber: 8.3 g
Sodium: 880 (will be quite a bit lower if you swap fresh tomatoes and dried beans)
Carbs: 39.22
This is a super easy meal.
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