Chunky vegetarian chili

January 31, 2012

It's Heart Month! Manage your cholesterol by enjoying a bowl of this plant sterol rich chili. Recipe courtesy of myrecipes.com, selected and approved by our clinical nutritionist. 

Ingredients

  • 1 tablespoon vegetable oil 
  • 2 cups chopped onion
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon black pepper
  • 2 (16-ounce) cans stewed tomatoes, undrained 
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained 

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Recipe serves 8.

Nutritional information

Based on a 1 cup serving size.

  • Calories: 257
  • Calories from fat: 9%
  • Fat: 2.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.8g
  • Carbohydrate: 48.8g
  • Fiber: 14.2g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Calcium: 150mg