Vegetarian Chili

 

Vegetarian Chili

NUTRITIONALS PER SERVING: 452 Calories; 2g Fat; 98g Carbs; 17g Fiber; 13g Sugar; 14g Protein
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 Servings

Ingredients

  • 1 (15.5-ounce) can red kidney beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup low-sodium vegetable broth
  • 1 cup chopped carrots
  • 1 cup frozen chopped peppers and onions
  • 1/2 cup frozen corn kernels
  • 2 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp light brown sugar
  • 1 tsp dried oregano
  • 1/4 tsp each salt and black pepper
  • 4 cups cooked brown rice

Instructions

  • Place all ingredients, except brown rice, into a sauce pot over medium-high heat, stirring to combine.
  • Bring mixture up to a simmer, cover, and reduce heat to medium-low.
  • Let cook for 25 minutes, stirring occasionally. Serve over or alongside cooked brown rice.

Notes

For a spicier chili, add 1⁄2 teaspoon crushed red pepper flakes in the first step.
“This was so simple to prepare, but it sure didn’t taste simple!”

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