Vegetarian Chili With Nacho Crisps
In the dead of winter, nothing beats a hot bowl of chili to warm your
soul. This chili creation does just that. Best of all, it*s loaded with
fiber- and protein-rich beans, so it will hit the spot âEURO" and keep
hunger at bay.
Makes 4 servings
Description
This fiber-rich chili is brimming with beans and veggies. It*s spicy
enough to please grown-up palates but mild enough for kids, making it
the perfect family meal.
Tip: Use the shredding disc on your food processor to make quick work of
chopping, but be careful not to overdo it. If you chop too finely, the
mixture releases too much liquid. Add the veggies in the order in which
they*re listed âEURO" the onions go in last.
Ingredients
2 medium carrots, scrubbed
2 stalks celery, trimmed
2 cloves garlic, peeled and smashed
1 medium onion, peeled and quartered
1 tablespoon extra-virgin olive oil
1 large can (1 pound 13 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) chili-seasoned diced tomatoes
1 cup reduced-sodium chicken broth or vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper
4 whole-wheat tortillas
4 tablespoons reduced-fat cheddar cheese
Instructions
1. Preheat oven to 400°F. In food processor fitted with shredding
disc, drop carrots, celery, garlic, and onion pieces down feed tube. Let
vegetables process only until chopped.
2. Heat oil in large saucepan over medium heat. Add chopped vegetables;
cook 4 minutes, stirring. Add remaining ingredients (except tortillas
and cheese); bring to a simmer and cook 8 minutes, covered, but stirring
occasionally.
3. Meanwhile, lay tortillas on a baking sheet. Cut in wide strips.
Sprinkle strips with cheese. Bake 7 minutes, until crisp.
4. Ladle chili into serving bowls; top with nacho strips.
Nutritional Information:
441 calories
9 g total fat (2 g sat)
4 mg cholesterol
70 g carbohydrate 21 g protein
16 g fiber
1,085 mg sodium
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*Angelique*
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