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Vegetarian Chili with Spicy Tortilla Strips
Recipe Tip
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.
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Vegetarian Chili with Spicy Tortilla Strips

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
1can (15 to 16 oz) dark red kidney beans, drained
1can (15 to 16 oz) spicy chili beans, undrained
1can (15 to 16 oz) pinto beans, undrained
1can (14.5 oz) chili-style diced tomatoes, undrained
1large onion, chopped (1 cup)
2to 3 teaspoons chili powder
1/8teaspoon ground red pepper (cayenne)
Spicy Tortilla Strips
3corn 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 Percent 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 
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 4 oz-equivalents Meat & Beans, 1 1/2 c Vegetables

 
 
 
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