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Vegetarian Double Bean Chili

Vegetarian Double Bean Chili Photo
Nutrition Information
Calories: 200
Total Fat: 1.8g
Saturated Fat: 0.2g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 532mg
Carbohydrates: 40.1g
Dietary Fiber: 11.8g
Sugars: 7.2g
Protein: 10.4g
Vitamin A: 4762iu (95%)
Vitamin C: 16mg (26%)
Calcium: 115mg (11%)
Iron: 3mg (16%)

Yield: Serves 4. 1 cups per serving.



Serve this chili with a large green salad.
1 teaspoon vegetable oil
1 cup diced onion
1 teaspoon minced garlic
1/2 cup diced carrot
1 zucchini, diced
15 ounce can no-added-salt diced tomatoes
15 ounce can pinto beans, drained and rinsed
15 ounce can black beans, drained and rinsed
1 cup water
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
Garnish: nonfat sour cream

Add oil to a large nonstick skillet and heat over medium high heat. Saute onion, garlic and carrot until golden brown, about 3 minutes.

Add the zucchini and saute another minute Add the rest of the ingredients and bring to a boil over high heat. Reduce heat to simmer and cook until vegetables are tender, about 8 minutes.

Garnish with a dollop of nonfat sour cream and serve hot.

Total Preparation & Cooking Time: 30 min. (10 Prep, 20 Cook)

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