| Serving Size | ¼ of recipe |
| Calories | 357 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Sodium | 1,615 g |
| Total Carbohydrate | 59 g |
| Dietary Fiber | 13 g |
| Protein | 18 g |
Tip: Save the leftovers for lunch.
| Ingredients | Measures |
|---|
| Canola oil
| 1 tablespoon |
| Small white onion, chopped
| 1 |
| Green bell pepper, chopped
| 1 |
| Garlic cloves, minced
| 2 |
| Diced tomatoes with added puree
| 1 28-ounce can |
| Kidney beans, drained* | 1 16-ounce can |
| Black beans, drained* | 1 16-ounce can |
| Cumin
| 1½ tablespoons |
| Chili powder
| 1 tablespoon |
| Dried oregano
| 1½ teaspoons |
| Salt
| ¼ teaspoon |
| Water
| 1 cup |
| Light sour cream | ¼ cup |
|
Reduced-fat grated cheddar cheese
| ¼ cup |
*To reduce sodium content, rinse beans in a strainer under cool running water.
- Directions
- Heat oil in a large pot over medium-high heat. Add onions, peppers, and garlic. Cook 3-4 minutes, or until slightly softened.
- Add tomatoes and beans to the pot. Stir in cumin, chili powder, oregano, salt, and water.
- Bring to a boil, then reduce to medium heat and simmer 20 minutes or more, stirring occasionally, until the chili reaches desired thickness.
- Top each bowl of chili with 1 tablespoon sour cream and 1 tablespoon cheese.
2 starches; 2 very lean meat substitutes; 3 ½ vegetables; 1 fat
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