Spicy Vegetarian Chilli
Heat oil in a large soup pot over medium high heat. Add onion, carrot, bell pepper, and jalapeno. Cook 4 minutes or until beginning to soften. Add tomatoes with their juices, stir in chilli powder and salt and pepper to taste. Gently stir in beans. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally.
256 Calories 40 Grams Carbs 11 grams fiber 10 grams protein 7 grams fat
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 49 | ||
Calories from Fat: 20 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 51mg | 2 % | |
Potassium 196.6mg | 5 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.8g | ||
Protein 1g | 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: 49
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