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Yield: Serves 4. 1-1/4 cups per serving.
Recipes
10 Minute Chili Soup
| Nutrition Information | |
| Calories: | 130 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 339mg |
| Carbohydrates: | 24g |
| Dietary Fiber: | 8.5g |
| Sugars: | 3.9g |
| Protein: | 6g |
| Vitamin A: | 878iu (17%) |
| Vitamin C: | 9.9mg (16%) |
| Calcium: | 43mg (4%) |
| Iron: | 3.3mg (18%) |
1 teaspoon oil
1 cup diced onions
1 cup diced carrots
1 can diced tomatoes
1 cup water
1 can kidney beans
1 tsp chili powder
1 tsp dried oregano
Directions:
Heat large nonstick skillet over medium-high heat. Add oil and saute onions and carrots until golden, about 3 minutes.
Add the rest of the ingredients and bring to a boil. Simmer until vegetables are tender, about 4-5 minutes.
Pour into thermos or refrigerate until ready to heat and serve.
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