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Vegetarian Chili

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
1/2 cup rinsed drained canned Great Northern beans
4 tablespoons nonfat sour cream
4 tablespoons shredded reduced-fat Cheddar cheese

Yield: 

4 Servings

Method: 

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.