Total Time: 40 minutes
- 1 can peeled tomatoes
- 1 can chick peas
- 1 can dark red kidney beans
- 1 can butter beans
- 1 can tomato sauce
- 3 bell peppers
- 1 jalapeño chile
- 2 Tbsp chili powder
- 2 tsp cumin
- 1/4 tsp pepper
- 1/2 cup fat-free sour cream
- 1 sprig cilantro
This vegetarian chili is hearty and full of protein. This recipe is also easily customizable for a vegan option!
Drain and rinse chick peas, kidney beans and butter beans.
Chop bell peppers into 1-inch pieces.
Seed and chop jalapeño chile.
In 4-quart Dutch oven, mix all ingredients except sour cream and cilantro.
Heat to boiling, breaking up tomatoes.
Reduce heat; cover and simmer 15 to 20 minutes, or until bell peppers are tender.
Serve chili with sour cream; garnish with cilantro
1 Serving: Calories 360 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 62g (Dietary Fiber 16g, Sugars 9g); Protein 20g Percent Daily Value*: Vitamin A 40%; Vitamin C 100%; Calcium 15%; Iron 45% Exchanges: 3 Starch; 1