Easy & Flavorful Vegetarian Chili Recipe - 4 Servings

Vegetarian Chili

YIELD Makes 4 servings

INGREDIENTS

1 tablespoon vegetable oil 2 cloves garlic, finely chopped 1‑1/2 cups thinly sliced fresh mushrooms 2/3 cup chopped red onion 2/3 cup chopped red bell pepper 2 teaspoons chili powder 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper (optional) 1/8 teaspoon dried oregano 1 can (28 ounces) peeled whole tomatoes, undrained 2/3 cup frozen baby lima beans 1/2 cup rinsed and drained canned Great Northern beans 4 tablespoons fat-free sour cream 4 tablespoons shredded reduced-fat Cheddar cheese

PREPARATION:

1. Heat oil in large nonstick saucepan over medium-high heat until hot. Add garlic. Cook and stir 1 minute. Add mushrooms, onion and bell pepper. Cook 5 minutes, stirring occasionally. Add chili powder, cumin, red pepper, if desired, and oregano. Cook and stir 1 minute. Add tomatoes with juice and beans. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally.
2. Top each serving with sour cream and cheese.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: 1 cup chili with 1 tablespoon sour cream and 1 tablespoon cheese Sodium 428 mg Protein 10 g Fiber 7 g Carbohydrate 29 g Cholesterol 3 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 24 % Calories 189 DIETARY EXCHANGE: Starch 1 Fat 1 Vegetable 3