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Vegetarian Chili

1 tablespoon vegetable oil 
2 cloves garlic, finely chopped 
1-1/2 cups thinly sliced fresh mushrooms 
2/3 cup chopped red onion 
2/3 cup chopped red bell pepper 
2 teaspoons chili powder 
1/4 teaspoon ground cumin 
1/8 teaspoon ground red pepper (optional) 
1/8 teaspoon dried oregano leaves 
1 can (28 ounces) peeled whole tomatoes 
2/3 cup frozen baby lima beans 
1/2 cup rinsed, drained canned Great Northern beans 
4 tablespoons fat-free sour cream 
4 tablespoons shredded reduced-fat Cheddar cheese 

Heat oil in large nonstick saucepan over medium-high heat until hot
Add garlic. Cook and stir 1 minute
Add mushrooms, onion and bell pepper. Cook 5 minutes, stirring occasionally
Add chili powder, cumin, red pepper, if desired, and oregano. Cook and stir 1 minute
Add tomatoes and beans. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally

Serve with sour cream and cheese

Food exchange 1 starch 3 vegetable 1 fat
(1 cup chili with 1 tablespoon sour cream and 1 tablespoon cheese) 
Calories 189 Calories from Fat 24 % Total Fat 5 g Saturated Fat 1 g 
Cholesterol 3 mg Carbohydrate 29 g Fiber 7 g Protein 10 g Sodium 428 mg

Courtesy Diabetic Cooking

Serves 4