Vegetarian Chipotle Chili
Prep: 10 minutes
Cook: 21 minutes • Serves: 4
1 medium yellow onion, halved and chopped
1 tablespoon chipotle chili pepper powder
2 cans (15.5 ounces each) no salt added black or light red kidney beans, drained and rinsed
2 cups vegetable broth
1-1/4 cups Pace® mild chunky salsa
Plain nonfat Greek yogurt, shredded Cheddar cheese and/or chopped fresh cilantro for garnish (optional)
1. In large saucepot, heat oil over medium heat. Add onion; cook 5 minutes or until tender-crisp, stirring occasionally. Add chipotle powder; cook 1 minute or until fragrant, stirring occasionally. Add beans, broth and salsa; heat to a simmer over medium-high heat. Reduce heat to medium-low; cook 15 minutes or until slightly thickened. Makes about 6 cups.
2.Serve chili garnished with yogurt, cheese and/or cilantro, if desired.
Approximate nutritional values per serving (1-1/2 cups):
270 Calories, 4g Fat (1g Saturated), 0mg Cholesterol, 1086mg Sodium,
46g Carbohydrates, 9g Fiber, 4g Sugars, 0g Added Sugars, 13g Protein
Smart Swaps:
> Beans provide plant-based protein and fiber that help keep you satisfied. Make a double batch and freeze leftovers for quick future meals.
