This chili recipe is a quick and easy meal that can be ready in minutes. The carrots add a sweet flavor and hearty texture that even kids will love. Add a dollop of plain Greek yogurt, top with cheese and dip tortilla chips for a fun, festive way to eat chili.
- 5 minutes
- 20 minutes
- 1 cup onion, chopped, about 1 large onion
- 1 large bell pepper, chopped
- 2 carrots, chopped or shredded
- 1-14.5 oz. can no salt added diced tomatoes
- 1 cup low sodium tomato sauce
- 2-15 oz. cans pinto beans, drained and rinsed
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. oregano
- 1/2 tsp. garlic powder
- Wash hands with soap and water before preparing food, and wash all produce with cold running water.
- Chop the onion, pepper and carrots.
- Heat a large pot and cook onions, pepper and carrots until tender, about 2-3 minutes.
- Add the beans, diced tomatoes, tomato sauce, chili powder, cumin, oregano and garlic powder. Bring to a boil, turn down heat and simmer until all vegetables are tender, about 10 minutes.
Slow Cooker Directions:
- Put all ingredients in the slow cooker on high for 1-3 hours or on low for 2-4 hours. Don't cook dry kidney beans or red beans in the slow cooker.
Number of Servings 6, Serving Size 1 1/4 cups, Calories 250, Total Fat 4 g, Saturated Fat 0 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 350 mg, Total Carbohydrates 43 g, Fiber 3 g, Total Sugars 4 g, Includes 0 g Added Sugars, Protein 12 g, Vitamin D 0 mcg, Calcium 141 mg, Iron 3 mg, Potassium 703 mg
Menu ideas:Try canned kidney beans, black beans or red beans in any combination.Meat option: add lean cooked meat, such as chicken or ground meat (drain fat from meat).Serve over rice, baked potato or pasta.Copyright www.foodandhealth.com Reprinted and revised with permission.
- Roll leftovers in a flour tortilla with brown rice for a quick burrito.Spread tortilla chips onto baking sheet, top with chili and sprinkle shredded cheese. Bake at 400º F for 15 minutes for chili nachos.