Chunky vegetarian chili

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