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Ingredients
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1 (28 ounce) can diced tomatoes
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3 cups water
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1 (15.5 ounce) can kidney beans, drained
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1 (15.5 ounce) can red beans, drained
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1 yellow onion, diced
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1 (6 ounce) can tomato paste
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1 (6 ounce) can mushroom stems and pieces, drained
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½ yellow bell pepper, diced
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½ orange bell pepper, diced
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3 tablespoons chili powder
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2 tablespoons garlic powder
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2 pinches salt
Directions
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Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.
Nutrition Facts (per serving)
220 | Calories |
2g | Fat |
43g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 220 | |
% Daily Value * | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Sodium 1009mg | 44% |
Total Carbohydrate 43g | 15% |
Dietary Fiber 13g | 48% |
Total Sugars 12g | |
Protein 12g | 24% |
Vitamin C 58mg | 65% |
Calcium 130mg | 10% |
Iron 7mg | 37% |
Potassium 691mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.