Low Fat, Low Sodium Vegetarian Chili
10 servings, 1 cup each | Prep Time: 30 minutes | Cooke Time: 90 minutes
Recipe from SparkRecipes
Ingredients
- One 16-oz bag of dried Kidney beans (may be replaced with 2 cans of low sodium, rinsed beans)
- 6 fresh tomatoes or 2 cans Del Monte Diced Tomatoes – Basil, Garlic & Oregano No Salt Added
- One 12-oz bag of frozen corn
- One medium onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 jalapeno pepper, finely chopped (may use more or less to taste)
- 4 cloves garlic, pressed or minced
- 3 tbsp chili powder
- 1 tbsp Mrs. Dash Salt-Free Southwest Chipotle seasoning
Directions
1. To begin, follow the instructions on the bag of beans, which may include soaking overnight.
2. After the soak, rinse the beans and cook as instructed (usually a gently boil for 1 1/2 hours).
3. Meanwhile, add all additional ingredients to a pot. Bring to a boil, reduce heat, and simmer for one hour.
4. When the beans are done, add them to the remaining ingredients with an additional cup or two of water, until desired consistency is reached.
5. Continue to simmer for 30 minutes. May serve with finely chopped, raw onions for garnish.
Nutrition Information Per 1 Cup Serving:
| Calories | 165 |
| Total Fat | 0.8 grams |
| Cholesterol | 0 milligrams |
| Sodium | 83 milligrams |
| Total Carbohydrates | 43 grams |
| Fiber | 19.5 grams |
| Protein | 14 grams |
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