Fit After Fifty Recipes

Vegetarian Chili

Description:
This hearty corn and black bean chili makes a satisfying main dish. Serve it with warm cornbread or corn tortillas.


Date Added:	January 26, 2010	Season:
Category:	Vegetarian	Prep. Method:	Other
Calories:	280	Dish Type:	Entre
Serves:	6	Cuisine:	Mexican
Prep. Time:	20 mins	Submitted By:	caryl

Ingredients:

1	tablespoon vegetable oil
1	large onion, chopped (1 cup)
1	medium green bell pepper, chopped (1 cup)
4	cloves garlic, finely chopped
2	fresh jalapeño or serrano chiles, seeded, finely chopped
2	cans (15 oz each) Progresso® black beans, drained, rinsed
2	cans (14.5 oz each) Muir Glen® organic fire roasted or
plain diced tomatoes, undrained
1 1/2	cups water
1	tablespoon chili powder
1	teaspoon ground cumin
1/2	teaspoon coarse (kosher or sea) salt
1	cup Cascadian Farm® frozen organic sweet corn
	Sour cream or plain yogurt, if desired
	Shredded Cheddar cheese, if desired
	Chopped fresh cilantro, if desired

Directions:

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 280 (Calories from Fat 35); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 48g (Dietary Fiber 11g, Sugars 10g); Protein 13g Percent Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 15%; Iron 30% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable; 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Rating: (1)

Added On: January 26, 2010