By Mayo Clinic Staff
Dietitian's tip:
If you can't find Fresno peppers, you can use jalapeno peppers instead.
Number of servings
Serves 8
- Diabetes meal plan
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Low-fat
- Plant-based
- Meatless
- Healthy-carb
- Gluten-free
- High-fiber
Ingredients
- 2 cups diced onion
- 1 cup diced celery
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 2 tablespoons water
- 2 Fresno peppers, diced
- 2 quarts crushed tomatoes (no salt added)
- 2 cups cooked pinto beans (no salt added; if canned, rinse under water)
- 2 tablespoons ground cumin
- 1 tablespoon chipotle pepper (or smoked paprika)
- 1 tablespoon ground black pepper
- 1 tablespoon balsamic vinegar
- 1 tablespoon dried oregano
Directions
In a stockpot over low heat, cook onion, celery, bell pepper and garlic in 2 tablespoons of water until onions become translucent, about 10 minutes.
Add the remaining ingredients. Cover and simmer for 1-2 hours, stirring occasionally. If chili becomes too thick, thin with a little water.
Nutritional analysis per serving
Serving size: About 2 cups
- Total carbohydrate 31 g
- Dietary fiber 10 g
- Sodium 116 mg
- Saturated fat Trace
- Total fat 1 g
- Trans fat 0 g
- Cholesterol 0 mg
- Protein 7 g
- Monounsaturated fat 1 g
- Calories 161
- Added sugars 0 g
- Total sugars 11 g
- Vegetables 3
- Nuts, seeds and dry beans 1
- Protein and dairy 1
- Vegetables 2
- Meat and meat substitutes 1/2
- Nonstarchy vegetables 3
- Starches 1
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
April 20, 2019Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/vegetarian-chili/rcp-20049993