Vegetable and Bean Chili

Diet Nutritional Stats Vegetable and Bean Chili
Serving Size 281 g
Amount Per Serving
Calories 268 Calories from Fat 41
% Daily Value
Total Fat 4.6g 7%
Saturated Fat 0.7g 3%
Cholesterol 0mg 0%
Sodium 611mg 25%
Total Carbohydrates 45.3g 15%
Dietary Fiber 11.5g 46%
Sugars 7.7g
Protein 14.5g
Vitamin A 34% Vitamin C 79% Iron 25% Calcium 8%
  1. 2 large onions (1 pound), coarsely chopped
  2. 1 green bell pepper, cut into 1/2-inch pieces
  3. 3 large garlic cloves, finely chopped
  4. 1/2 fresh jalapeño chile, finely chopped (including seeds)
  5. 2 tablespoons olive oil
  6. 1 tablespoon chili powder
  7. 1 teaspoon ground cumin
  8. 2 teaspoons salt
  9. 28-ounce can whole tomatoes, coarsely chopped, with juice
  10. 2 zucchini, cut into 1/2-inch cubes
  11. 2 (15-ounce) cans kidney beans, rinsed
  12. 3 tablespoons chopped fresh cilantro

Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and simmer, stirring occasionally, 5 minutes. Stir in cilantro.

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