A friend of mine shared a healthy, low-calorie recipe with me that I decided to make for dinner. I didn't have the same ingredients at home that her recipe called for, so I made some adjustments and came up with this. It was DELICIOUS and so filling. Only 381 calories and I'm stuffed.
Vegetarian Chili Recipe
Ingredients:
1 can black beans
1 can kidney beans
1 cup corn
5 cloves garlic
2 jalapeno peppers
1 medium red onion
1 can diced tomatoes (I didn't have any so I used 1 cup pasta sauce instead)
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1 tablespoon taco seasoning
Prep Work:
Chop the onion, garlic, and jalapenos to a thickness of your liking.
Open the cans and rinse the beans.
Cooking Directions:
1. Heat the olive oil in a large pot on medium heat and add the jalapenos, garlic, and half of the onion.
2. Sautee for a minute and add the spices (coriander, cumin, cayenne, and taco seasoning).
3. Add the tomatoes (can diced tomatoes or pasta sauce), vegetable broth, both cans of beans, corn, and remaining onion to the mixture. Stir and let simmer on medium for twenty minutes, stirring occasionally. Adjust the consistency by adding more vegetable broth if it gets too dry or thick.
Nutritional Information:
1 can kidney beans
1 cup corn
5 cloves garlic
2 jalapeno peppers
1 medium red onion
1 can diced tomatoes (I didn't have any so I used 1 cup pasta sauce instead)
1 cup vegetable broth
2 tablespoons olive oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1 tablespoon taco seasoning
Prep Work:
Chop the onion, garlic, and jalapenos to a thickness of your liking.
Open the cans and rinse the beans.
Cooking Directions:
1. Heat the olive oil in a large pot on medium heat and add the jalapenos, garlic, and half of the onion.
2. Sautee for a minute and add the spices (coriander, cumin, cayenne, and taco seasoning).
3. Add the tomatoes (can diced tomatoes or pasta sauce), vegetable broth, both cans of beans, corn, and remaining onion to the mixture. Stir and let simmer on medium for twenty minutes, stirring occasionally. Adjust the consistency by adding more vegetable broth if it gets too dry or thick.
Nutritional Information:
This recipe makes 4 servings.
Per Serving:
Per Serving:
Carbs: 54
Fat: 10
Saturated Fat: 1
Protein: 16
Fiber: 13
This is my serving suggestion, as I had it - over polenta with a poached egg:
Sounds yummy! When you say it serves 4, what is the serving size measurement (roughly)? Thanks!
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