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Darcy's Veggie Chili

Yield 4 servings (serving size: 1 1/2 cups chili and 2 tablespoons cheese)

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 3 garlic cloves, chopped
  • 5 teaspoons chili powder
  • 1 tablespoon brown sugar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried coriander
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 jalapeño pepper, seeded and diced
  • 1 1/2 cups water
  • 1 cup diced red bell pepper (about 1 medium)
  • 1 cup diced green bell pepper (about 1 medium)
  • 3 tablespoons tomato paste
  • 1 (16-ounce) can kidney beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Nutrition Information

  • calories 246
  • caloriesfromfat 25 %
  • fat 6.9 g
  • satfat 2.2 g
  • monofat 2.9 g
  • polyfat 1.2 g
  • protein 13.2 g
  • carbohydrate 37 g
  • fiber 7.3 g
  • cholesterol 10 mg
  • iron 5.9 mg
  • sodium 437 mg
  • calcium 239 mg

How to Make It

  1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté 5 minutes. Add chili powder and next 7 ingredients (chili powder through jalapeño), and cook 1 minute. Add water and next 5 ingredients (water through tomatoes), and cook over medium heat for 15 minutes. Ladle soup into bowls, and top each serving with cheese.

  2. Note: This chili can be made ahead and frozen for up to 3 months. To freeze, let the chili cool completely in the refrigerator; place the chili in heavy-duty plastic bags, remove excess air, seal, and freeze. Thaw chili in the refrigerator. Cook over medium heat or in microwave until thoroughly heated.