vegetable chili from Dean Ornish M.D. "Eat More, Weigh Less"
IN a large nonstick pan in 2 tablespoons vegetable stock, "sweat" the carrots, onions, green and red bell peppers, and celery for 4 to 5 minutes. Add the garlic, oregano, thyme, coriander, cumin, chili powder, jalapenos, tomatoes, pinto beans and remaining vegetable stock. Bring to a boil, reduce the heat and simmer for 20 minutes. Add a little extra vegetable or bean liquid if a saucier chili is desired. Add the corn kernels and simmer for 7 minutes.
IN a small bowl, combine the red miso, lemon juice and vinegar until dissolved. Stir into the chili with 1/2 cup of cilantro. Season to taste with the salt and pepper. Serve hot, with additional chopped cilantro.
I use parsley instead of cilantro (since I cannot eat cilantro).
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Serving Size: 1 Serving (590g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 372 | ||
Calories from Fat: 25 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1126.3mg | 39 % | |
Potassium 1459.1mg | 38 % | |
Total Carbohydrate 72.4g | 21 % | |
Dietary Fiber 21.9g | 88 % | |
Sugars, other 50.5g | ||
Protein 19.9g | 28 % | |
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: 372
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