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Photo: Caitlin Bensel
Active Time:20 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsunsalted vegetable broth1(15 ounce) canno-salt-added crushed tomatoes1cupreduced-sodium vegetarian refried beans½cupred enchilada sauce1tablespoonchopped chipotle pepper in adobo1(15 ounce) canno-salt-added kidney beans, rinsed1(15 ounce) canno-salt-added black beans, rinsed2(10 ounce) bagsfrozen mixed vegetables1(10 ounce) bagfrozen corn1teaspoongarlic powder1teaspoononion powder¾teaspoonsalt½cupfresh cilantro, chopped1tablespooncider vinegar
Cook Mode(Keep screen awake)
Ingredients
2cupsunsalted vegetable broth
1(15 ounce) canno-salt-added crushed tomatoes
1cupreduced-sodium vegetarian refried beans
½cupred enchilada sauce
1tablespoonchopped chipotle pepper in adobo
1(15 ounce) canno-salt-added kidney beans, rinsed
1(15 ounce) canno-salt-added black beans, rinsed
2(10 ounce) bagsfrozen mixed vegetables
1(10 ounce) bagfrozen corn
1teaspoongarlic powder
1teaspoononion powder
¾teaspoonsalt
½cupfresh cilantro, chopped
1tablespooncider vinegar
DirectionsWhisk broth, crushed tomatoes, refried beans, enchilada sauce and chipotle together in a large pot. Add kidney beans, black beans, frozen mixed vegetables, frozen corn, garlic powder, onion powder and salt; stir to combine. Bring to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, until the chili has thickened slightly, 12 to 15 minutes.Remove from heat, stir in cilantro and vinegar.To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 2 months.Originally appeared: EatingWell.com, July 2021
Directions
Whisk broth, crushed tomatoes, refried beans, enchilada sauce and chipotle together in a large pot. Add kidney beans, black beans, frozen mixed vegetables, frozen corn, garlic powder, onion powder and salt; stir to combine. Bring to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, until the chili has thickened slightly, 12 to 15 minutes.Remove from heat, stir in cilantro and vinegar.To make aheadRefrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Whisk broth, crushed tomatoes, refried beans, enchilada sauce and chipotle together in a large pot. Add kidney beans, black beans, frozen mixed vegetables, frozen corn, garlic powder, onion powder and salt; stir to combine. Bring to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, until the chili has thickened slightly, 12 to 15 minutes.
Remove from heat, stir in cilantro and vinegar.
To make ahead
Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
Originally appeared: EatingWell.com, July 2021
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Nutrition Facts(per serving)340Calories5gFat60gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
