Vegetable Chili Boat
Ingredients:
2 ½ tsp Canola oil
½ cup Fresh onion, peeled, diced
½ cup Fresh green bell pepper, seeded, diced
½ cup Canned low-sodium pinto beans, drained, rinsed
½ cup Canned low-sodium kidney beans, drained, rinsed
1 cup Canned low-sodium black beans, drained, rinsed
1 ½ Tbsp Chili powder
1 L cups Canned low-sodium diced tomatoes
1 cup Low-sodium chicken stock
1 dash Hot sauce
¼ cup Canned low-sodium tomato paste 18 chips Low-sodium tortilla chips (about 3 oz) ¼ cup Reduced-fat cheddar cheese, shredded (1 oz) ¼ cup Low-fat mozzarella cheese, low moisture, part skim, shredded (1 oz)
Directions:
1. Heat canola oil in a large pot over medium-high heat. Add onions and green peppers. Cook for 2-3 minutes or until tender. Add beans and stir to coat. Add chili powder. Stir. Cook for 1 minute for flavors to blend.
2. Add tomatoes, chicken stock, and hot sauce. Bring to a boil. Simmer uncovered for 10 minutes. Add tomato paste and mix well. Cook uncovered for an additional 10 minutes. Bring to a rolling boil for at least 15 seconds. Reduce heat to low and simmer to keep warm.
3. Combine cheddar and mozzarella cheeses (the cheese is a garnish).
4. Place ¾ cup chili in a bowl. Top with 3 chips and sprinkle with about 1 tablespoon of cheese blend. Serve hot.
¾ cup provides: legume as meat alternate: ¾ oz equivalent meat alternate, 3/8 cup vegetable, and ¼ oz equivalent grains. OR Legume as Vegetable: ¼ oz equivalent meat alternate, ½ cup vegetable, and ¼ oz equivalent grains. Legume vegetable can be counted as either a meat alternate or as a legume vegetable but not as both simultaneously.
Comments are not available on this story.
Send questions/comments to the editors.
