Fall is in the Air

The temperature is dropping. With that comes a change in the recipe roundup. It seems like we turn more to our warm comfort foods to heat us up from the inside out. Chili is a definite fall food and this vegetarian chili recipe is one you'll want to try. This recipe is low-calorie, low-fat, and packed with protein. It is a great meal for leftovers as well, and something that would be perfect to take to work and reheat if you needed a meal on the go!

Delicious Vegetarian Chili
recipe from cookinglight.com

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped onion
• 1/2 cup chopped yellow bell pepper
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (16-ounce) cans stewed tomatoes, undrained
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained

Preparation: Heat the oil in a pot over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes. Makes 8, 1 cup servings.

Nutritional Information

Calories: 257 (9% from fat)

Fat: 2.7g (sat 0.3g,mono 0.5g,poly 1.2g)

Protein: 12.8g

Carbohydrate: 48.8g

Fiber: 14.2g

Cholesterol: 0.0mg

Iron: 4.5mg

Sodium: 876mg

Calcium: 150mg