Vegetarian Chili

Vegetarian Chili


[typical values per 100g]:

Calories: 586

Protein: 28.8 g

Carbohydrates: 94.7 g

Sugars: 41.9 g

Fat: 13 g

Saturated Fat: 3.0 g

Fiber: 20.5 g

Sodium: 938.9 mg

Preparation: 5 Minutes

Cook Time: 25 Minutes

Serves: 1

Storage Info: N/A

1. Wash onion and bell pepper. Peel and chop onion. Chop bell pepper.

2. Heat olive oil in skillet over medium-high heat. Sauté onion and green pepper until tender.

3. Add tomatoes, stock, undrained kidney beans, corn, jalapeños (chopped), and chili powder to skillet; stir to combine.

4. Cover and reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally and adding water if necessary to maintain stew consistency.

5. Top chili with shredded cheese and sour cream immediately prior to serving.

6. Serve chili with a whole wheat roll and margarine, and a glass of cold milk.

7. Enjoy a fresh pear (washed) for dessert.

Nutrition Bug Value


¼ onion, yellow

½ bell pepper, green, medium

1 tsp extra virgin olive oil

½ cup tomatoes, diced, canned

4 fl oz vegetable broth, low sodium, fat-free

⅓ cup kidney beans, cooked

¼ cup corn, yellow, frozen

4 jalapeños slices

½ tsp chili powder

1 oz cheddar cheese, low-fat

1 tbsp sour cream, fat-free 

1 dinner roll, whole wheat, 1 oz

1 tsp margarine, canola-based, trans-fat free

8 fl oz milk, fat-free 

1 pear