Roasted Red Pepper Vegetarian Chili
Serve with low fat cornbread
Heat a large Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin, crushed red pepper flakes, paprika, salt and garlic and cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
COOKS NOTE: Other combination of beans work well too; can use black beans, great northern, navy beans, etc. Also you can lower the sodium further by using low sodium or not salt added canned beans.
Per Serving: 295 Calories; 6g Fat (16.7% calories from fat); 1g Saturated Fat; 16g Protein; 48g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 880mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.
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