This vegetable chili recipe a great way to get kids to eat fiber-rich foods. It can be taken on camping trips or packed in a thermos for school lunches.
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; saut? 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 55 | ||
Calories from Fat: 14 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.2mg | 1 % | |
Potassium 94.1mg | 2 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 6.5g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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