Vegetarian

Low Fat, Low Sodium Vegetarian Chili is for Soup.

Low Fat, Low Sodium Vegetarian Chili takes 30 minutes to prepare.

Low Fat, Low Sodium Vegetarian Chili takes 90 minutes to cook.

Low Fat, Low Sodium Vegetarian Chili makes 10 servings.

The ingredients for Low Fat, Low Sodium Vegetarian Chili are:

1 16-oz bag of dried Kidney beans (may be replaced with 2 cans of low sodium, rinsed beans)

2 cans Del Monte Diced Tomatoes - Basil, Garlic & Oregano No Salt Added (may be replaced with 6 fresh tomatoes)

1 12-oz bag of frozen corn.

1 medium onion, finely chopped

1/2 green bell pepper, finely chopped

1 jalapeno pepper, finely chopped

4 cloves garlic, pressed or minced

3 tbs chili powder

1 tbs Mrs. Dash Salt-Free Southwest Chipotle seasoning

May use more or less jalapenos and spices to taste.

Here is how you make Low Fat, Low Sodium Vegetarian Chili:

This recipe makes ten 1-cup servings. To begin, follow the instructions on the bag of beans, which may include soaking overnight. After the soak, rinse the beans and cook as instructed (usually a gentle boil for 1 1/2 hours). Meanwhile, add all additional ingredients to a pot. Bring to a boil, reduce heat, and simmer for one hour. When the beans are done, add them to the remaining ingredients with an additional cup or two of water, until desired consistency is reached. Continue to simmer for 30 min. May serve with finely chopped, raw onions for garnish.Number of Servings: 10Recipe submitted by SparkPeople user JOYOFTHEMORNING.

The nutritional information for Low Fat, Low Sodium Vegetarian Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 164.3

• Total Fat: 0.8 g
• Cholesterol: 0.0 mg
• Sodium: 82.6 mg
• Total Carbs: 42.5 g
• Dietary Fiber: 19.5 g
• Protein: 14.0 g

The dietary needs meet for Low Fat, Low Sodium Vegetarian Chili is Vegan