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Vegetarian Chili

Yield 5 servings (serving size: 1 1/2-cups chili and 1 teaspoon cheese)

Ingredients

  • Cooking spray
  • 2 cups chopped onion
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1 teaspoon dried Italian seasoning
  • 1 (16-ounce) can Great Northern beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 5 teaspoons grated Parmesan cheese

Nutrition Information

  • calories 281
  • caloriesfromfat 7 %
  • fat 2.1 g
  • satfat 0.6 g
  • monofat 0.3 g
  • polyfat 0.7 g
  • protein 17 g
  • carbohydrate 53.2 g
  • fiber 9.5 g
  • cholesterol 1 mg
  • iron 5.8 mg
  • sodium 948 mg
  • calcium 155 mg

How to Make It

  1. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add onion and peppers, and sauté 10 minutes or until tender. Add garlic; sauté 30 seconds. Add chili powder and next 6 ingredients (chili powder through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Ladle into soup bowls; sprinkle with cheese.