1 teaspoon vegetable oil
1 yellow onion, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 or 2 tablespoons chopped, canned jalapeno peppers
3 tablespoons minced garlic
1 pound frozen corn
1 15-ounce can black beans, rinsed and drained
1 28-ounce can peeled, diced tomatoes
2 packets chili seasoning
3 cups low sodium beef broth
Salt to taste
Hot sauce to taste
Optional: pepper to taste, 1 cup non-fat sour cream, 1/2 cup non-fat cheddar cheese, diced scallions, minced cilantro for garnish
Saute onion in vegetable oil for 8 minutes on medium-high heat. Add pepper, jalapeno, and garlic and saute for 4 to 5 minutes more, taking care not to burn garlic.
Add remaining ingredients and stir well. Bring pot to a boil, then reduce heat and simmer for at least 30 minutes.
Add salt, pepper, and hot sauce to taste, and garnish with sour cream, cheese, scallions, and/or cilantro.
This is an official 5 a Day recipe, and provides 8 people with two servings of vegetables each.
Recipe makes 6 to 8 servings. n>; Fiber: 10g
Do you favor thick full-flavored chili? Let it sit in the refrigerator a day or two before serving.
For extra bulk and nutrition, add a cup of shredded zucchini to your chili. Your family will never know you're supplying them with extra vitamins!
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