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Vegetarian Chili

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Course: Dinner
Cook Time: 40 minutes
Servings: 4
Calories: 330kcal

Ingredients

  • 1 Tbsp. olive oil
  • 1 small yellow onion (chopped, approximately 1/2 cup)
  • 12 oz. extra-firm tofu (cut into small pieces)
  • 2 cans diced tomatoes (14 oz., with no salt added)
  • 1 can kidney beans (14 oz., with no salt added, rinsed and drained)
  • 1 can black beans (14 oz., with no salt added, rinsed and drained)
  • 3 Tbsp. chili powder
  • 1 Tbsp. oregano
  • 1 Tbsp. fresh cilantro (chopped, or fresh coriander)

Instructions

  • In a soup pot, heat the olive oil over medium heat.
  • Add the onions and sauté until soft and translucent, about 6 minutes.
  • Add the tofu, tomatoes, beans, chili powder and oregano.
  • Bring to a boil. Reduce heat and simmer for at least 30 minutes.
  • Remove from the heat and stir in cilantro.
  • Ladle into individual bowls and serve immediately.

Nutrition

Calories: 330kcalCarbohydrates: 50gProtein: 21gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 262mgPotassium: 1313mgFiber: 18gSugar: 8gVitamin A: 3844IUVitamin C: 23mgCalcium: 229mgIron: 10mg
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Nutrition Facts
Vegetarian Chili
Amount per Serving
Calories
330
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Sodium
 
262
mg
11
%
Potassium
 
1313
mg
38
%
Carbohydrates
 
50
g
17
%
Fiber
 
18
g
75
%
Sugar
 
8
g
9
%
Protein
 
21
g
42
%
Vitamin A
 
3844
IU
77
%
Vitamin C
 
23
mg
28
%
Calcium
 
229
mg
23
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.