Operation Flourish - #ChooseHealth
About the Recipe
Nutritional Information:
Serving: 1.5 cups
Calories: 221 cal
Carbohydrates: 38g
Protein: 9 g
Fat: 6g
Saturated Fat: 1g
Sodium: 952mg
Potassium: 994mg
Fiber: 10g
Sugar: 12g
Vitamin A: 4221iu
Vitamin C: 81mg
Calcium: 112mg
Iron: 5mg
Ingredients
2 tbs olive oil
1 medium red (or yellow) onion, chopped small
2 medium carrots, chopped into small (1/4") pieces
1 red bell pepper, chopped small
1 yellow bell pepper, chopped small
4 cloves garlic, minced
1 3/4 cups low sodium vegetable broth, (one 14.5 ounce can)
2 tbs chili powder
1 Tbs ground cumin
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
3 tbs tomato paste
28 oz can petite diced tomatoes
2 cans of black beans (15 oz), rinsed and drained
1 can of kidney beans (15 oz), rinsed and drained
1 cup frozen corn
Optional toppings: avocado, sour cream, shredded cheese, cilantro, etc.
Preparation
Heat the olive oil in a large pot or Dutch oven on the stove over medium-high heat.
Add the onion, carrots and bell peppers and saute until the vegetables begin to soften, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the remaining ingredients to the pot: vegetable broth, chili powder, cumin, oregano, salt, pepper, tomato paste, diced tomatoes, black beans, kidney beans and corn. Stir to combine.
Bring to a boil and then reduce the heat to a low simmer. Let the chili simmer on the stove for 35-45 minutes, stirring occasionally, until the carrots are tender. If after about 30 minutes the chili has reached your desired thickness, cover it and continue simmering until the carrots are tender. Taste and adjust seasonings as needed. Serve with toppings as desired.