chili recipe to try
| 1 | tablespoon vegetable oil |
| 1 | cup chopped onions |
| 3/4 | cup chopped carrots |
| 3 | cloves garlic, minced |
| 1 | cup chopped green bell pepper |
| 1 | cup chopped red bell pepper |
| 3/4 | cup chopped celery |
| 1 | tablespoon chili powder |
| 28 | ounce whole peeled tomatoes with liquid, chopped |
| 19 | ounce kidney beans with liquid |
| 11 | ounce whole kernel corn, undrained |
| 1 | tablespoon ground cumin |
| 1 1/2 | teaspoons dried oregano |
| 1 1/2 | teaspoons dried basil |
- Cooking Instructions
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Main Dish
| Nutrition Facts | ||||||
Serving Size 359.2g |
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Amount Per Serving |
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Calories 206 Calories from Fat
34 |
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% Daily Value* |
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Total Fat
3.8g 6%
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Saturated Fat
0.7g 4%
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Trans Fat
0.0g |
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Cholesterol
0mg 0%
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Sodium
440mg 18%
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Total Carbohydrates
37.1g 12%
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Dietary Fiber
8.7g 35%
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Sugars
9.1g |
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Protein
8.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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