Add the oil to a large pot. Saute the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot. Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20-30 minutes until the veggies are cooked through. Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve, sprinkled with the cilantro. Leftover chili freezes well.
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|Serving Size: 1 Serving (105g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 7 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 646.1mg||22 %|
|Potassium 333mg||9 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 16.9g|
|Protein 6g||9 %|
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Calories per serving: 119
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