skinny vegetarian mexican chili serves 6 1 cup per serving freezer friendly low calorie and vegetarian

On a day packed with errands, appointments, kid’s homework, soccer practice, and whatever else is on your daily agenda, the idea of making a warm, hearty dinner seems nearly impossible. On those days you think you just can’t fit another thing in, you have to try my Skinny Vegetarian Mexican Chili. This only takes 5 minutes to prep! Plus, you get to let your slow cooker do the work to cook up a healthy, filling dinner for you and your family! Using beans to replace meat in this chili pumps up the fiber, and at under 300 calories per serving, you have a little wiggle room for reduced-fat sour cream and reduced-fat Mexican cheese on top!

Skinny Vegetarian Mexican Chili

Prep time: 5 minutes

Cook time: 8 hours on low, 4 hours on high

Yield: 6 servings

Serving size: 1 cup

Ingredients

  • 2 — 15 oz cans Rotel® tomatoes
  • 15 oz can diced tomatoes
  • 2 — 16 oz cans Bush's® chili beans
  • 15 oz can black beans, rinsed + drained
  • 12 oz frozen yellow corn
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 4 oz can diced green chilies
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • ½ tsp onion powder
  • ½ tsp crushed red pepper flakes
  • 1 Tbsp cilantro, fresh or dried
  • ⅛ tsp black pepper
  • Optional Toppings*:
  • reduced-fat sour cream
  • reduced-fat, shredded Mexican cheese blend
  • *Optional ingredients are not included in nutritional calculations.

Instructions

  1. Add all ingredients to crock pot and stir to mix ingredients together.
  2. Cook on low for 8 hours or cook on high for 4 hours.

Nutrition Information

Per Serving (1 cup):

Calories: 254

Fat: 2g

Carbohydrates: 50g

Fiber: 12g

Protein: 11g

Sugars: 15g

Sodium: 1352mg

Vitamin A: 16%

Vitamin C: 29%

Calcium: 19%

Iron: 17%

WWP+: 6 points

http://www.skinnymom.com/2013/10/23/skinny-vegetarian-mexican-chili/