Mixed beans (your choice: dark red kidney, white, black or pinto), and potatoes give this vegetarian chili some substance. Serve with whole wheat bread to make a complete protein.
Course
Soups
Difficulty
Easy
Pulse Type
Beans
Specialty Diet
Vegetarian
Nutrition
1/2 cup serving, 300 calories or less, 7g+ fiber, 7g+ protein
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings2servings
Ingredients
1/4cuponion
1tbspjalapeno pepper
1/4cupcelerychopped
1clovegarlicminced
2tspchili powder
1/2tspcuminground
1/2tsppaprikasmoked
1tspdry mustard
1cuptomatoesdiced, no-added salt; undrained
1/2cuptomato sauceno-added salt
1cupmixed beansyour choice: dark red kidney, white, black or pinto; drained and rinsed
1cuppotatoesdiced
1/2cupcornkernels
1/2cupcarrotdiced
1/2cupvegetable brothlow-sodium
few grainschili powderchipotle
few grainspepperfreshly ground
Tabasco saucefew grains (optional)
Instructions
Lightly spray non-stick medium saucepan with vegetable spray. Heat saucepan. Cook onion, jalapeno pepper, celery and garlic for about 2-3 minutes or until softened. Add spices; cook stirring, for 1 minute. Add tomatoes, tomato sauce, beans, potatoes, corn and vegetable stock; bring to a boil.
Reduce heat and simmer for 15 to 20 minutes or until potatoes are tender and chowder has thickened. Season with pepper and chipotle chili if desired.
For added zing, add 1-2 mL (½ tsp.) Tabasco sauce.