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Bean and Veggie Chili

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Bean and Veggie Chili

Ingredients

2 teaspoons canola oil
1 large onion, chopped
3 cloves garlic, minced
1 pound extra-lean ground beef or extra-lean ground turkey or 1 10-ounce package frozen meatless crumbles, thawed (optional)
2 ribs celery, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 carrot, scrubbed and sliced thinly
1 15½-ounce can dark or light kidney beans, drained and rinsed
2 14½-ounce cans diced tomatoes
1 6-ounce can no-salt-added tomato paste
2 tablespoons chili powder
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon black pepper
3 green onions, sliced thin (optional)
½ cup chopped fresh cilantro (optional)
½ cup fat-free sour cream

 

Directions

 

  1. Combine oil, onion and garlic in a large pot over medium heat. Add the meat or meatless crumbles, if using.
  2. Cook and stir until the onion is wilted and the meat is lightly browned, about 6 to 8 minutes.
  3. Add celery, peppers, carrots, beans, tomatoes, tomato paste, chili powder, oregano, cumin, paprika and pepper. Stir well, cover and reduce heat; simmer gently for 20 minutes. Adjust the chili powder, oregano and black pepper to taste.
  4. Serve with green onions, cilantro and sour cream.

Cooking Note 

  • Double the batch and freeze in individual portions or family-size batches.
  •  

Nutrition Information

Serving size: 1½ cups

Calories: 300; Total fat: 12g; Saturated fat: 4.5g; Cholesterol: 35mg; Sodium: 540mg; Carbohydrate: 28g; Dietary fiber: 8g; Protein: 23g


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