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Chunky Vegetarian Chili

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 1 cup)
This vegetable chili recipe is a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups chopped onion
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (16-ounce) cans stewed tomatoes, undrained
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained

Nutrition Information

  • calories 257
  • caloriesfromfat 9 %
  • fat 2.7 g
  • satfat 0.3 g
  • monofat 0.5 g
  • polyfat 1.2 g
  • protein 12.8 g
  • carbohydrate 48.8 g
  • fiber 14.2 g
  • cholesterol 0.0 mg
  • iron 4.5 mg
  • sodium 876 mg
  • calcium 150 mg

How to Make It

  1. Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.