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Southwestern Vegan Chili

posted Feb 6, 2017, 9:32 AM by Tracy Ducker, MS, RDN

Southwestern Vegan Chili

  Vegan, Trans Fat Free, Good Source of Calcium, Excellent Source of Iron

                                                                                                                                                                              Yield: ~ 10 servings

Ingredients

      

1 can undrained black beans
1 medium yellow onion, diced
3 tablespoons chili powder
⅛ teaspoon ground cumin
1 tablespoons crushed oregano leaves
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ cup frozen corn kernels
1 can undrained low sodium pinto beans
1 can undrained diced tomatoes
1 can tomato sauce
1 tablespoon vegetable base

⅛ teaspoon kosher salt

Instructions                                                                                                                                  

1. In a large kettle, add all ingredients. Bring to boil then decrease heat to simmer, stirring constantly. 
2. Allow the chili to simmer for 40-45 minutes. Serve.


Nutrition per serving (~1 cup)

140 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 660 mg sodium, 26 g carbohydrates, 1 g fiber,  3 g sugar, 8 g protein, 0 % DV of Vitamin D, 15% DV of calcium, 35% DV of iron, 2% DV of potassium
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