Black Bean Chili
A hearty alternative to meat based chili, this vegetarian version is loaded with beans and vegetables.
- Serves: 10
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 10
Serving Size: about 1 cup
- Amount Per Serving
- Calories:
- 170
- Calories from Fat:
- 50
- Total Fat:
- 6g
- Saturated Fat:
- 1g
- Cholesterol:
- 0mg
- Sodium:
- 940mg
- Total Carbs:
- 29g
- Dietary Fiber:
- 10g
- Sugars:
- 7g
- Protein:
- 7g
DIRECTIONS
HEAT oil in a large pot over medium heat. Add onions, red peppers, garlic and zucchini and cook until onions soften.
ADD spices and cook for 2 minutes over low heat. Add all remaining ingredients and simmer for 15 minutes.
NOTE
Serving Size: about 1 cup
INGREDIENTS
- 1/4 cup olive oil
- 2 cups finely chopped onion
- 1 2/3 cups chopped red bell pepper
- 2 tablespoons chopped garlic
- 2 cups sliced zucchini
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon chipotle chile powder
- 2 teaspoons oregano
- 3 (15.5-ounce) can black beans, drained, reserving 1/2 cup of liquid.
- 1 (16-ounce) can tomato sauce
- 1 (14.5-ounce) can petite diced tomatoes
- 2 tablespoons SPLENDA® ESSENTIALS™ No Calorie Sweetener with Fiber, Granulated
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
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