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VEGETARIAN CHILI

VEGETARIAN CHILI

Fitness Together

Food Weight: 2.0

Yield: 10 servings (serving size: 1/10th of the recipe, 363 grams or ~ 1 ½ cups chili)

Serve over brown rice accompanied with “light” tortilla chips.

 

INGREDIENTS:

2 green bell peppers, chopped

1 cup onion, chopped

3 garlic cloves, minced

1 tablespoon extra virgin olive oil

1 can (15 ounces) black beans, drained

1 can (15 ounces) kidney beans, drained

1 cup chunky salsa (medium or hot depending on preference)

2 cans (28 ounces each) diced tomatoes

1 cup frozen corn

2 pouches (2 cups) Boca Meatless Ground Burger (found in the frozen foods section of some supermarkets)

1 can (4.5 ounces) chopped green chilies, drained

2 tablespoons chili powder

½ teaspoon cumin

¼ teaspoon cayenne pepper

Soy cheddar cheese, shredded, optional

DIRECTIONS:

In a large soup pot, sauté green pepper, onion, and garlic in olive oil over medium-high heat until onion is translucent, about 5 minutes. Add remaining ingredients except for soy cheese and bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Garnish with shredded soy cheddar cheese.

Nutritional Information Per Serving (~ 1 ½ cups chili):
Food Weight: 2.0, Calories: 186 , Fat: 2 g, Cholesterol: 0 mg, Sodium: 854 mg, Carbohydrate: 33 g, Dietary Fiber: 9 g, Sugars: 9 g, Protein: 12 g