from-cookinglight

Chunky Vegetarian Chili

Chunky Vegetarian Chili Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (16-ounce) cans stewed tomatoes, undrained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained

Preparation


Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.



    This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.
  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 257
Caloriesfromfat per serving: 9%
Fat per serving: 2.7g
Saturated fat per serving: 0.3g
Monounsaturated fat per serving: 0.5g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 12.8g
Carbohydrate per serving: 48.8g
Fiber per serving: 14.2g
Cholesterol per serving: 0.0mg
Iron per serving: 4.5mg
Sodium per serving: 876mg
Calcium per serving: 150mg

Good to Know

Beans are good for your heart, and the veggies in this chili are a great way to get your fill of antioxidants, which help fight disease.