Vegetarian

Salsa Chili is for Dinner.

Salsa Chili takes 15 minutes to prepare.

Salsa Chili takes 20 minutes to cook.

Salsa Chili makes 8 servings.

The ingredients for Salsa Chili are:

1 can of black beans
1 can of dark red kidney beans
2 bell peppers
3 portobella mushroom caps
1 can of no sodium added canned corn
half of a small onion
1 jar of salsa
1 tablespoon of olive oil
1 teaspoon of minced garlic

Here is how you make Salsa Chili:

Chop peppers, onions and mushrooms into rough pieces.Drain and rinse canned beans and corn.Heat olive oil and garlic in a large pot. Add the onions and mushrooms and saute until onions start to carmelize. Add peppers and keep sauteing until peppers begin to soften just a bit.Add canned beans and corn, stir to combine.Add the jar of salsa (medium works best, hot if you really, really like it spicy) and stir to combine.Let simmer for at least 10 minutes, up to 30 minutes. Simmer for less time if you like your vegetables crisper, for more if you like them softer. Serve over brown rice, or baked potatoes, and top with a bit of sour cream and co-jack cheese (not included in nutritional info). This chili also freezes well and reheats well. Makes about 8 1 cup servings. Number of Servings: 8Recipe submitted by SparkPeople user READERGIRL.

The nutritional information for Salsa Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 146.7

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 427.7 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 8.1 g
• Protein: 7.4 g

The dietary needs meet for Salsa Chili is Vegetarian