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Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil¾cupfinely chopped white onion½cupfinely chopped red bell pepper4clovesgarlic, chopped2tablespoonschili powder1tablespoonground cumin2teaspoonsdried oregano1teaspoonground coriander2(15 ounce) canslow-sodium black beans, rinsed1(14 ounce) candiced tomatoes¼cupwater½cupshredded cheese, such as Cheddar or pepper Jack
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
¾cupfinely chopped white onion
½cupfinely chopped red bell pepper
4clovesgarlic, chopped
2tablespoonschili powder
1tablespoonground cumin
2teaspoonsdried oregano
1teaspoonground coriander
2(15 ounce) canslow-sodium black beans, rinsed
1(14 ounce) candiced tomatoes
¼cupwater
½cupshredded cheese, such as Cheddar or pepper Jack
DirectionsHeat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.Serve the chili sprinkled with cheese.TipsTo make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, January/February 2017
Directions
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.Serve the chili sprinkled with cheese.TipsTo make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.
Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper and garlic and cook until tender, about 8 minutes. Stir in chili powder, cumin, oregano and coriander; cook, stirring, for 30 seconds. Add beans, tomatoes (with their juice) and water and simmer for 5 minutes.
Serve the chili sprinkled with cheese.
Tips
To make ahead: Refrigerate chili (Step 1) for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, January/February 2017
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Nutrition Facts(per serving)311Calories11gFat39gCarbs16gProtein
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.
