Meatless chili
1. Heat olive oil in stock pan over medium high heat.
2. Sauté onion until golden brown
3. Add chili powder, stir for 1 minute.
4. Add potatoes and 2 cups beef broth. Cover pot and reduce heat to medium. Simmer about 10 minutes - until potatoes are almost tender.
5. Add stewed tomatoes and their juices, all the beans, garlic, spices, and zucchini. Season to taste with salt and pepper.
6. Simmer uncovered until potatoes are very tender and sauce thickens, about 10 minutes.
7. Garnish with chopped cilantro and serve over brown rice.
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Serving Size: 1 Serving (591g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 437 | ||
Calories from Fat: 37 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 534.9mg | 18 % | |
Potassium 1649mg | 43 % | |
Total Carbohydrate 77.4g | 23 % | |
Dietary Fiber 23.5g | 94 % | |
Sugars, other 53.9g | ||
Protein 26.6g | 38 % | |
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: 437
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