Vegetarian Double Bean Chili
| 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%) |
Ingredients
Instructions
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
Directions:
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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