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 beans1 medium yellow onion, diced3 tablespoons chili powder⅛ teaspoon ground cumin1 tablespoons crushed oregano leaves1 teaspoon ground black pepper½ teaspoon garlic powder½ cup
frozen corn kernels1 can undrained low sodium pinto beans1 can undrained diced tomatoes1 can tomato sauce1 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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