Portobello-Broccoli Stir-Fry

Chick Pea and Tomato Curry

Your health. Your taste buds. Here are a few products that serve both masters.

Progresso®

Reduced Sodium Chicken Noodle Soup

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, delicious healthy recipes, and friendly advice from other folks like you.

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Vegetarian Chili with Spicy Tortilla Strips

Kooky for Kidney Beans

Kidney beans are loaded with fiber, the soluble kind that helps lower blood cholesterol. Start slowly so you have time to get used to added fiber in the diet.

2 reviews

7 ratings - Click to rate

Canned beans and chili-flavored chunky tomatoes let you put together this slow cooker chili in minutes! From eatbetteramerica.

Prep Time:10 min

Start to Finish:6 hr 10 min

makes:6 servings

Chili
1	can (15 to 16 oz) dark red kidney beans, drained
1	can (15 to 16 oz) spicy chili beans, undrained
1	can (15 to 16 oz) pinto beans, undrained
1	can (14.5 oz) chili-style diced tomatoes, undrained
1	large onion, chopped (1 cup)
2	to 3 teaspoons chili powder
1/8	teaspoon ground red pepper (cayenne)
Spicy Tortilla Strips
3	corn or flour tortillas (6 inch)
	Cooking spray
	Dash ground red pepper (cayenne)

1.	In 3 1/2- to 4-quart slow cooker, mix chili ingredients. Cover; cook on Low heat setting 5 to 6 hours.
2.	Meanwhile, heat oven to 375°F. Spray both sides of tortillas with cooking spray. Lightly sprinkle red pepper on one side of tortillas. Cut into 1/2-inch strips. Place in single layer on ungreased cookie sheet.
3.	Bake 10 to 12 minutes or until strips are crisp and edges are light brown.
4.	To serve, stir chili well. Top individual servings with tortilla strips.

Nutritional Information

1 Serving: Calories 300 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 850mg; Total Carbohydrate 53g (Dietary Fiber 15g, Sugars 6g); Protein 16g % Daily Value*: Vitamin A 8%; Vitamin C 8%; Calcium 10%; Iron 25% Exchanges: 3 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Very Lean Meat Carbohydrate Choices: 3 1/2 MyPyramid Servings: 4 oz-equivalents Meat & Beans, 1 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

2 Reviews

print review with recipe

where are the flavors?

it's blasphemy to make chili without onions, bell peppers, and garlic. also, the only beans to leave undrained are the chili beans - always drain the rest. replace that liquid with one small can of tomato soup and you have a nice base for your chili. and, 2-3 spoons of chili powder isn't enough. cumin? pepper? salt?
Posted at 8:04 AM on April 30 2009 by rhiawiz57

print review with recipe

not so hot...

I made this chili for my family and none of us could eat it. All the ingredients sounded good, but the taste was not there. I am not sure if it was not draining the beans since i normally drain and rinse canned beans, but we couldn't stomach the taste and threw the rest out.
Posted at 10:11 AM on August 20 2008 by kkellenb