Chili, Vegetarian

By sincial

Ingredients

• 1 tablespoon vegetable oil
• 2 garlic cloves finely chopped
• 1 1/2 cups thinly sliced mushrooms
• 2/3 cup chopped red onion
• 2/3 cup chopped red bell pepper
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (optional)
• 1/8 teaspoon dried oregano leaves
• 1 can peeled whole tomatoes - (28 oz)
• 2/3 cup frozen baby lima beans (or Black Beans)
• 1/2 cup rinsed drained canned Great Northern beans
• 1/2 cup Dry Sherry
• 1 cup canned Corn
• 3/4 cup of diced Pineapple
• 4 tablespoons nonfat sour cream
• 4 tablespoons shredded reduced-fat Cheddar cheese

Details

Servings 4

Preparation

Step 1

Heat oil in large nonstick saucepan over medium-high heat until hot. Add garlic. Cook and stir 3 minutes. Add mushrooms, onion and bell pepper. Cook 5 minutes, stirring occasionally.

Add chili powder, cumin, red pepper, if desired, and oregano. Cook and stir 1 minute. Add tomatoes and beans. Reduce heat to medium-low. Simmer 15 minutes, stirring occasionally.

Serve with sour cream and cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 1 Starch, 3 Vegetable, 1 Fat.

Nutrition Facts: Calories 189; Calories from Fat 24%; Total Fat 5g; Saturated Fat 1g; Protein 10g; Carbohydrates 29g; Cholesterol 3mg; Sodium 428mg; Dietary Fiber 7g.