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Vegetarian Chili with Brown Rice

Vegetarian Chili with Brown Rice

This warming, high-fiber chili makes for a perfect snack on a blustery winter night!

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Ingredients

Directions

Yield:
6 servings

Serving size:
1 1/4 cups

Heat oil in large saucepan over medium-high heat. Add onion, bell peppers, celery, jalapeño, and garlic; cook and stir 7 minutes.

Add broth, tomatoes, rice, beans, oregano, chili powder, salt, black pepper, and cumin. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15 minutes or until vegetables are tender. Uncover; cook 10 minutes or until thickened.

Ladle chili into bowls; top each serving with 1 tablespoon cheese.

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Nutrition Information:

Calories: 137 calories, Carbohydrates: 23 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 378 mg, Fiber: 5 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat.

Copyright Diabetic Cooking.

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