Vegetarian Chili

Break out your tortilla chips for a batch of this delicious, healthy vegetarian chili. It’s easy to make and sure to please, packed with beans and vegetables! This recipe makes 10 servings.

Ingredients

• 1 táami berry
• 1 Tbsp Extra virgin olive oil
• 1 jalapeno pepper, seeds removed, fine chopped
• 1 ½ cup Chopped onion
• 1/3 cups Red & yellow peppers, chopped
• 6 Tbsps Chili
• 1 ½ Tbsp Paprika
• ¼ Teaspoon Garlic powder
• ¾ Teaspoon Ground (cayenne) red pepper
• 3 Teaspoons Cider vinegar
• 1 can (28-ounce) Crushed tomatoes with thick tomato puree
• 2 cans (15-ounce) Black beans (Do Not Drain!)
• 2 cans (15-ounce) Dark red kidney beans (Do Not Drain!)
• 1 can (15-ounce) Cannellini beans (Do Not Drain!)
• 1 box (10-ounce) Corn kernels, frozen
• Salt to taste (optional)

Instructions

1. In a large, non stick, stock pot heat olive oil. Sauté jalapeno, onions, and red & yellow peppers over medium heat until onions are translucent (5 to 8 minutes).
2. Add the remaining ingredients and slowly bring to a boil. Cover pot and simmer on low heat for 20 minutes. Serve hot.*

Nutritional Information Per Serving

• Calories 231.5
• Total Fat 2.8g
• Saturated Fat 0.5g
• Sugars 1.4g
• Protein 12.6g
• Vitamin A 26.8%
• Vitamin B-12 0.0%
• Vitamin B-6 17.8%
• Vitamin C 45.6%
• Vitamin D 0.0%
• Vitamin E 2.6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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