Winter Vegetable Chili
Vegetarian Recipe
By Fitness and Freebies
This is a very hearty vegetable packed chili great for those cold winter days. Serve with a dollop of sour cream and sprinkled with cilantro.
Recipe Ingredients
2-3/4 teaspoon olive oil
1-1/4 pound butternut squash, peeled and cut into 3/4 inch cubes
1-1/4 medium carrots, diced
1/3 cup onion, chopped
2 tablespoons chili powder
2-1/4 cups canned plum tomatoes, chopped
3 ounces canned green chilies, chopped
2/3 cup vegetable stock
1-1/2 pound canned black beans, rinsed and drained
3 tablespoons nonfat sour cream
3 tablespoons cilantro (optional), chopped
Recipe Directions
Heat half the oil in a Dutch oven or heavy pot over medium high heat. Saute squash 4 to 5 minutes, stirring occasionally, until golden. Transfer to a bowl and set aside. Heat remaining oil in same pot and saute carrots and onion 4 to 5 minutes until golden. Add chili powder and stir 1 minute over heat. Add tomatoes and chilies with their liquids, vegetable stock and salt to taste. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.
Stir in black beans and squash. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 15 minutes or until squash is tender and chili thickens. Serve with a dollop of sour cream and sprinkled with cilantro.
Nutrition information per serving:
This recipe makes 4 servings
Calories: 316
Fat: 4.7g (13 percent calories from fat)
Cholesterol: 1mg
Protein: 14.7g
Carbohydrates: 59.4g
Fiber: 20.4g
Sugar: 16.6g
Sodium: 725mg
Dietary Exchanges: Vegetable: 5.0, Bread: 1.9, Fat: 0.6
Share this Recipe
Vegetarian Fact:
Meatless diets, when appropriately planned, "satisfy nutrient needs of infants, children, and adolescents." (Source: ADA).
