229 calories
5 g fat (0.5 g sat)
35 g carbohydrate
11 g protein
12 g fiber
501 mg sodium
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until vegetables begin to soften, about 7 minutes. Add chili powder, oregano, cumin, and salt; cook, stirring occasionally, 5 minutes more.
Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 minutes. Serve warm.
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Serving Size: 1 Serving (39g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 39 | ||
Calories from Fat: 23 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.9mg | 0 % | |
Potassium 97.4mg | 3 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.9g | ||
Protein 0.8g | 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: 39
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