Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes.
Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer.
Cook uncovered over low heat; let stand 5 to 10 minutes before serving.
Ladle chili into bowls.
Serving ideas: Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (548g)|
|Recipe Makes: 4|
|Calories from Fat: 81 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.9g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 822.6mg||28 %|
|Potassium 1659mg||44 %|
|Total Carbohydrate 65.4g||19 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 48.4g|
|Protein 16.9g||24 %|
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: 378
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